This version of the carrot cake will delight you, because now it has more cheese with an exquisite cheesecake that will surprise you when you break it. It is excellent to surprise anyone.
Ingredients:
2 cups flour
2 cups of sugar
2 teaspoons baking soda
2 teaspoons of cinnamon
1/2 teaspoon salt
1 1/2 cups of oil
4 pieces of egg
3 cups grated carrot
1/2 cup of chopped walnut
3 packages of cream cheese
1 can of condensed milk
1 teaspoon vanilla
1 envelope of grenetina
90 grams of butter for bitumen
1 package of cream cheese for bitumen
2 1/2 cups of sugar glass for bitumen
1 teaspoon vanilla for bitumen
1 cup of finely chopped walnut
Preparation:
Preheat the oven to 180 ° C.
For the carrot cake, add the dry ingredients to the blender, while stirring add the eggs one by one.
Add the oil until integrated. Add the carrots and beat for 5 more minutes.
Add the nuts and beat lightly. Divide the mixture and pour over two molds, bake for 20 min. Chill
For the cheesecake, in a blender, add the cheese, vanilla and condensed milk while stirring. Add the grenetina little by little and beat until integrating.
On a pan place the cheesecake mixture and cover with the other layer of bread, refrigerate for 2 hours.
For the bitumen, in a blender add the butter, the cream cheese, the icing sugar, the vanilla essence, and the nut whisk for 5 min.
Decorate the cake with the bitumen and walnut.
https://www.kiwilimon.com/receta/postres/pastel-de-zanahoria-relleno-de-cheesecake