Recipe for Carrot Cake with Cream Cheese Filling

Ingredients:

Addition for cake:

° Three-fourths cup of flour

– 2 teaspoons of cinnamon powder

1 teaspoon of baking powder

° Media cucharadita de sal gruesa

° Media cucharadita. jengibre

– 1/4 teaspoon of nutmeg

° 1/8 teaspoon of ground clove

3 big eggs

Half a cup of granulated sugar.

2 tablespoons of vegetable oil

– 1 teaspoon of natural vanilla flavor

– Tres zanahorias medianas, ralladas.

Add information to complete.

° 1 cup powdered sugar

One pack of soft cream cheese (8 ounces).

° 6 tablespoons of softened salted butter

– 1 teaspoon of natural vanilla flavor

– For applying spray glaze:

° Three cups of sugar

° A small amount of vanilla extract

° 10 to 11 tablespoons of milk

Instructions:

Heat the oven to 375°F and cover a 15″ x 10″ baking pan with parchment paper. In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves. Mix the ingredients well.

In a big bowl, mix eggs with sugar and beat them together.

Mix vegetable oil, vanilla extract, and grated carrot together until well combined. Put the dry ingredients in a big bowl and stir them together. Mix until there are no lumps. Pour the mixture into the baking dish and spread it out evenly. Bake the cake for 12 minutes. After that, take it out of the pan by using the edges.

Put the cake on a big wooden cutting board and carefully roll it from end to end.

Gently move the cake to a cooling rack and allow it to cool down completely.

to prepare the filling,

Mix powdered sugar, cream cheese, butter, and vanilla extract in a bowl until smooth and creamy.

Gently unwrap the cake and put the filling on top, making sure to leave a small space along the edges.

Cover the cake with plastic wrap and put it in the refrigerator for one hour before serving.

When you are ready to serve, mix the glaze ingredients in a bowl and whisk until they are smooth. Put on top of the cake and bake until it reduces.

Enjoy!