Carrot cake with cream cheese filling
Description
Delicious baked goods for the whole family. Instead of cream cheese filling, you can use chocolate for a filling—it will be just as tasty. The dough is perfect not only for pies, but also for cupcakes; in that case, reduce the baking time by half. Serve the cupcakes after they have cooled down.
Instructions
- 1
Step 1
1. Peel and grate the carrots on a coarse grater.
- 2
Step 2
2. Mix with carrots 2 cups of sugar, 4 eggs, 1 teaspoon of vanilla extract, and rapeseed oil.
- 3
Step 3
3. In a separate bowl, mix 3 cups of flour with baking powder, baking soda, salt, cinnamon, and nutmeg.
- 4
Step 4
4. Chop the walnut pieces.
- 5
Step 5
5. In another container, mix the cream cheese, the remaining egg, sugar, flour, and vanilla.
- 6
Step 6
6. Place the carrot mixture into the bowl with the flour and mix.
- 7
Step 7
7. Add chopped walnuts, mix.
- 8
Step 8
8. Grease 2 baking pans and divide half of the dough between them.
- 9
Step 9
9. Place the cheese filling into each mold.
- 10
Step 10
10. Place the remaining dough on top of the filling and decorate with chopped nuts.
- 11
Step 11
11. Bake at 180 degrees for about 45-55 minutes.
- 12
Step 12
12. Remove from the oven and let cool in the pan for 10 minutes, then remove from the pan and allow the pie to cool completely.