Carrot cake

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  • 3 cups flour with sifted yeast
  • 2 cups soft brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons of baking powder
  • 2 cups of carrot crushed
  • 4 eggs
  • 3/4 cup vegetable oil
  • 1 Teaspoon vanilla extract
  • 1 cup chopped walnuts
  • 1 orange juice
  • 1 tablespoon lemon peel, finely grated
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon ground cinnamon


  • 200 g cream cheese
  • 1 teaspoon of butter
  • 100 g icing sugar
  • 1 tablespoon finely grated orange peel


  1. Heat the oven to 160C.

  2. Mix together sugar, eggs, salt, baking powder, carrots (crushed with the food processor), oil, vanilla, walnuts, fresh orange juice, lemon peel, nutmeg, and cinnamon with a mixer.

  3. Finally add the flour to the mixture and continue mixing the ingredients until smooth.

  4. Pour the mixture into a greased cake pan and bake for 50 minutes.

  5. Remove from oven and let cool.

  6. For the filling, with a mixer, mix the cream cheese, butter, icing sugar and grated orange peel until smooth.

  7. Remove the cake from the can and cut it horizontally in the middle.

  8. Pour the cream cheese mixture over the base and place the other half of the cake on top of the cream cheese filling.

  9. Refrigerate until required.


To decorate, sprinkle some icing sugar on the cake.

Cake carrot

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