|Eggs — 3 pieces|
|Sugar — 200g|
|Carrots — 150g|
|Baking powder — 1 pack|
|Salt — a pinch|
|Flour — 200g|
|Vegetable oil — 150ml|
|Vanillin — 1 pack|
|Cinnamon — 1st.l|
|Philadelphia cheese — 500g|
|Powdered sugar — 250g|
|Butter — 100g|
|Lemon — lemon juice to taste|
Eggs must be at room temperature.
How to cook Carrot sponge cake with cream cheese
Delicious and tender carrot sponge cake with cream cheese. The combination is bombastic.
All ingredients should be at room temperature.
Peel the carrots, rinse and grate them on a fine grater.
Pour vegetable oil, add salt, flour sifted through a sieve and mix gently. Add baking powder, cinnamon, vanilla, carrot and mix everything gently. The consistency should be like thick sour cream.
Put the dough in a form covered with parchment paper, bake at 180 degrees for 40-60 minutes. The time depends on the diameter of the mold and the capabilities of your oven.
While the cake is being baked, we will prepare the cream:
We check the readiness of the cake with a toothpick. When the carrot biscuit is ready, we take it out and cool it. Cut the pastry into 3 parts.