Carrot sponge cake with cream cheese recipe with photos step by step

Peel the carrots, rinse and grate them on a fine grater.
In a deep bowl, combine the eggs and sugar, beat with a mixer.

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:
in a deep bowl, mix Philadelphia, powdered sugar, lemon juice and butter. Add lemon juice little by little, tasting the cream. Lemon goes well with a carrot. Beat with a mixer.

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.
We collect the cake, each cake is liberally greased with cream. We send the cake to the refrigerator for 3-4 hours, and preferably overnight, so that it is thoroughly soaked.

Bon Appetit!