Soft & Moist Carrot Cake Recipe

Ingredients:

180g vegetable oil
2 large eggs
150g all-purpose flour
220g granulated sugar
1 tsp baking soda or baking powder
Pinch of salt
1 tsp cinnamon
½ tsp nutmeg powder
250g carrots (grated)
100g toasted walnuts

Filling:

400g cream cheese
200g heavy cream (33%)
40g powdered sugar

Directions:

Sift and combine all the dry ingredients together, then set aside. Stir together the vegetable oil with the sugar, then add the eggs. Add the grated carrots and walnuts. Pour in the dry ingredients.

Divide the batter into 2 parts. Bake in a preheated oven at 350°F (180°C) in a 40×30 baking pan.

In a large bowl, beat together the cream cheese, heavy cream, and powdered sugar into a fluffy cream.

Cut the baked cake sheets (from a 40x30 cm batter) in half, making 4 sheets total, each 20x15 cm.

Assemble the cake and place it in the refrigerator. The next day, cover the top with caramel and your cake is ready.

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