Traditional Cakes
For the carrot cake:
For the cream cheese filling:
For decoration:
A deliciously moist carrot cake made with freshly grated carrots, apple and a hint of cinnamon. Filled with a smooth, lemon-flavoured cream cheese filling and topped with grated dark chocolate and crunchy walnuts, this homemade cake offers a wonderful combination of flavours and textures. Perfect for afternoon tea, family gatherings or any occasion that calls for a comforting sweet treat.
Finely grate the carrots and apple.
In one bowl, combine the flour, Gellwe Baking Powder, Gellwe Baking Soda and cinnamon.
In a separate bowl, beat the eggs with the erythritol or cane sugar. Add the oil and mix briefly.
Add the dry ingredients and mix until just combined. Finally, add the grated carrots and apple, then gently fold them into the batter.
Transfer the batter to a 22–24 cm round cake tin lined with baking parchment. Bake in an oven preheated to 180°C for approximately 45 minutes. Once baked, leave to cool completely.
Mix the soft white cheese with Gellwe Vanilla Sugar and Gellwe Lemon Flavouring until smooth.
Cut the cooled cake horizontally into two layers. Spread the cream cheese filling between the layers, then sprinkle the top with grated dark chocolate and chopped walnuts.
