For the dough:
3.5 cups carrots, crushed to the size of a buckwheat seed,
2 cups flour,
1 Cup sugar,
1 Cup vegetable oil,
4 large eggs,
1 Cup chopped walnuts,
1 Cup coconut,
2/3 Cup raisins,
1 tbsp nutmeg,
1 tbsp of cinnamon,
1 pinch of cloves,
1/2 tsp salt
4 tsp of baking powder,
2 tsp. of baking soda.
For the cream: 300 gr. softened Philadelphia cheese
100 gr. softened butter,
2/3 Cup of powdered sugar.
The measure used was a glass of 250 ml.
1. Mash in a food processor carrots to the size of the buckwheat grain.
2. Connect in a bowl the flour, nutmeg, cinnamon, cloves, salt, baking powder, baking soda and mix.
3. In another bowl, make the carrots, sugar, eggs, vegetable oil, walnuts, raisins, coconut ( I did not add, because I hate it, but fans shouldn’t ignore) and mix well.
4. Then sprinkle a mixture of flour and spices, mix again until smooth.
5. The bottom of the pan lay the baking paper and grease the form of vegetable oil.
6. Place the dough in the form, place in a preheated 170 degree oven and bake for 50-60 min.
7. Readiness check with a match, pierce the cake in the center and if it comes out dry, then the cake is ready.
8. Before you get the cake from the mold, let it stand for 20 min.
9. Then let the crust cool slightly, and cut it with a sharp knife into two parts.
10. Allow the cakes to cool completely.
11. Prepare the cream. To do this, RUB well with spatula Philadelphia cheese, butter and sugar until smooth. You can slightly beat with a mixer at low speed.
12. Brush the bottom crust with half the cream, then close the top layer and brush the top with the sides.
13. The finished cake refrigerate for a couple of hours. Preferably overnight, to not be tempted to eat it at the wrong time 🙂