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Carrot cake with cream cheese and no sweeteners

Prep Time30 minsCook Time20 minsTotal Time50 mins

τούρτα καρότου

Ingredients for 3 layers
 6 eggs, at room temperature
 180 g grated carrot
 210 g coconut milk (or any other)
 90 g olive oil
 240 g Medjool dates or raisins
 250 g oat flour
 3 tsp baking powder
 1 tbsp cinnamon
 ¾ tsp nutmeg
For the frosting
 150 g cow’s milk butter, soft, at room temperature
 220 g cream cheese, at room temperature
 3 tbsp white petimezi
 ¼ Tonka bean, grated
 1 tbsp coconut milk (optional)
For the cake
1

Preheat the oven at 180°C.

2

Process the dates in the food processor along with 3–4 Tbsp. of milk, until they’re pureed.

3

Whisk the eggs well in a mixing bowl.

4

Add the grated carrots, the olive oil, the rest of the milk, and the pureed dates, and mix thoroughly.

5

Continue by adding the oat flour, the spices, and the baking powder, and mix until homogenous.

6

Divide the mixture in 3 cake tins 18 centimetres wide with oiled walls. You can bake the whole mixture all at once in a single cake tin and then cut it lengthwise; in this case, double the baking time. I have a single cake tin, but I still prefer making them one at a time.

7

Bake each layer for 20 minutes or until a knife inserted emerges clean.

8

After you remove them from the oven, let them cool down completely before removing from the tin or mould.

9

Place them in the fridge (ideally covered with saran wrap) until you’re ready for the frosting.

For the frosting
10

Add the butter in the mixer bowl and whisk at medium speed until soft and fluffy.

11

Add the cream cheese and the sweetener and mix for 3 minutes at high speed.

For the assembly
12

Assemble the cake on the tray you’ll use to present it.

13

Spread 1/2 Tbsp. of frosting on the bottom of the tray and place the first layer on it.

14

Spread 2 full Tbsp. of frosting from the centre outward with gentle movements using a spatula.

15

Cover with the second layer and continue with the same procedure.

16

Finally, place the third layer and continue with the rest of the frosting, both on the top and the sides. You can leave the sides uncovered, if you want.

17

Spread with a spatula over the whole surface of the cake and flatten it well.

18

Decorate to your liking and enjoy.


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