CARROT CAKE WITH CHOCOLATE CREAM

INGREDIENTS

DOUGH

  • 4 eggs
  • 280 g of sugar
  • 200 ml of neutral oil
  • 100 g of Milkaut Profesional Butter
  • 290 g of flour
  • 10 g of baking powder
  • 10 g of baking soda
  • 10 g of cinnamon powder or spices for pastry
  • 2 pineapple slices
  • 100 g of walnuts
  • 100 g of blond raisins
  • 2 medium carrots

LEMON FROSTING

  • 300 g of Milkaut Profesional Cream Cheese
  • 2 tbsp. of icing sugar
  • zest of 1 lemon

COCOA FROSTING

  • 200 g of Milkaut Profesional Cream Cheese
  • 100 ml of Milkaut Profesional Cream 44%
  • 150 g of Milkaut Profesional Butter
  • 75 g of bitter cocoa
  • 300 g of icing sugar

MILKAUT SOLUTIONS

PROCESS

DOUGH

Whisk the eggs and sugar together until they reach ribbon stage. Gradually drizzle in the oil and melted Milkaut Profesional Butter while continuing to whisk. On a piece of butter paper,
sift together the flour, baking powder, baking soda, and spices. Add this dry mixture to the egg mixture in three parts, and blend the ingredients together until they are seamlessly combined. Next, grate the carrots and coarsely chop the pineapple; then add them to your batter. Stir in the nuts and raisins, and mix everything together using the spatula. Pour your batter into 20 cm molds that have been lined with oiled aluminum foil. Preheat your oven to 180 °C and bake your creation for approximately 20 minutes.

LEMON FROSTING

Mix the Milkaut Profesional Cream Cheese with a wire whisk, flavour with lemon zest, and store it in the refrigerator.

COCOA FROSTING

Whip the softened Milkaut Profesional Butter together with the icing sugar. Next, blend in the Milkaut Profesional Cream Cheese and the sifted bitter cocoa. Finally, pour in the Milkaut Profesional Cream 44% and whisk everything together until it’s fully combined. Transfer this mixture into a pastry bag and chill it in the refrigerator until you’re ready to use it.

ASSEMBLY

Once your carrot cake has cooled, lavish the first layer with the cocoa frosting. Gently place the second layer on top and frost it with the lemon frosting. Crown your creation with the third layer and adorn it with the remaining cocoa frosting. (Optional: sprinkle some marigold flower petals over the top).

TAGS

MILKAUT SOLUTIONS

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