Carrot cake with cream cheese topping
Discover the delightful combination of carrot cake and cream cheese topping with this fantastic recipe! This cake is a real treat with its soft, spiced carrot cake base and cream cheese layer on top. Perfect for parties, birthdays, or just as a delicious sweet snack.
What you need to make your carrot cake with cream cheese topping:
Ingredients
- 500 g FunCakes Mix for Carrot Cake
- 125 g FunCakes Mix for Buttercream
- FunCakes Choco Decoration Carrot
- FunCakes Bake Release Spray
- 205 ml water
- 200 g monchou (cream cheese)
- 150 g grated carrot
- 140 g plantbased oil
- 50 g chopped walnuts
- 40 g raisins
Necessities
- Wilton Recipe Right Non-Stick Cooling Grid -40x25 cm
- Dr. Oetker Tradition Adjustable Loaf Cake Pan 20-35 cm
Preheat the oven to 175°C (convection oven 160°C), slide the cake pan to 24 cm and grease with baking spray.
Put the 500 g FunCakes Mix for Carrot Cake, 80 ml water, 3 eggs and 140 ml vegetable oil in a mixing bowl and mix on low speed until a smooth batter forms. Add the 150 g grated carrot, 40 g chopped walnuts and 40 g soaked raisins and spat together.
Spoon the batter into the baking pan and bake the cake for about 55-65 minutes until brown and done. Let the cake cool almost completely in the tin before tipping it onto a cake rack.
Prepare 125 g FunCakes Mix for Buttercream with 125 ml water and set aside. Mix with the whisk the 200 g cream cheese until lumpy and add the buttercream mix. Mix this together on medium speed to a nice smooth thick cream.
Spread the cream cheese frosting on top of the cake and decorate with some FunCakes chocolate carrots and some chopped walnuts.
