I don’t remember exactly when I first heard about this carrot cake, but I know for sure that I tasted it in New York for the first time. Coincidence made this happen. Until I got there, it seemed like a very strange dessert, like carrot cake? Can he be good? And look, when I arrived at one of the confectioneries in New York (and there are many, you know, very appetizing ones), I said to try this weirdness too. I changed my mind about him from the first teaspoon. It is so fragrant, with a dense top and a fine cream that you can’t help but like it. So it was that during the whole time I was there I ate only ‘carrot cake’ and ‘cheesecake’. They were delicious, Americans know how to make great sweets even if they sometimes overdo it with sugar.
It’s been a while since I first tasted this cake and because I missed it (very much missed) I also tried a carrot cake recipe in my kitchen. It’s probably not the same as the one from across the world – especially since I didn’t follow the original recipe at all but it was really delicious and eaten with pleasure by the whole family. The combination of flavors: carrots, cinnamon, nutmeg, walnuts and fine cream cheese completely conquered me, I will definitely make it soon.
Separately, lightly mix the eggs with the whisk, add the sugar and beat them lightly. Over the eggs we put the rest of the liquid ingredients: oil, milk and yogurt then mix. Add the grated carrot and mix well.
We combine the two compositions, liquids plus solids, that is, we pour the liquid ingredients over the flour and with a large fork (or a spatula) we homogenize everything. At the end we put the coarsely chopped walnuts.
Preheat the oven to medium heat. Wallpaper with baking paper 2 round trays with a diameter of 20 cm. Divide the composition evenly into the two trays and put them in the oven. Bake the tops for 40-45 minutes until they pass the toothpick test. Leave the tops in the pan for 10 minutes after which we can transfer them on a grill to cool.
Cream. We mix the soft butter at room temperature with the sugar until it becomes creamy. Gradually add the cream cheese and mix well after each addition. At the end we put the vanilla extract and homogenize. Let the cream cool for an hour to harden.
We cut the cold countertops in two horizontally. We will use the cream cheese to fill the tops and to decorate them. I chose to simply decorate it with some roses made of cream and colored dragees. After decorating it, let it cool for at least an hour, then we can slice it according to preference.