Wrap a carrot cake in foil and enjoy the warm taste and lovely view.
2/3 cup sugar
2 tablespoons vegetable oil
2 cups shredded carrots
3/4 cup white flour
1 teaspoon baking powder
1/2 teaspoon cinnamon powder
1/4 teaspoon ginger and nutmeg powder
° 200 grams of white cream cheese
° 2 cups powdered sugar
° 60g butter at room temperature
The oven is preheated to 180 degrees.
Combine the flour, baking powder, and spices in a large mixing bowl, then add the carrots, mix thoroughly, and set aside.
In a large mixing bowl, whisk together the eggs, vanilla, and sugar until the mixture has doubled in size and the color has faded.
Mix with the oil a little.
Stir in the flour mixture gently with a whisk.
Spread the mixture out on a prepared baking sheet that measures about 20 cm x 40 cm.
We baked it for 10 minutes and then for another 12 minutes.
We take it out of the oven and place it on a slightly moist cloth, wrapping it up tightly, before placing it in the refrigerator to cool fully.
To prepare the cream, combine the cheese, butter, vanilla, and sugar in a mixing bowl and set aside to chill and freeze for a few minutes.
We take the rolled cake out of the fridge and carefully roll it out, beginning with a light coating of cream as shown in the photo, leaving the end of the cake ungreased.
We re-wrap the cake as it was, paying close care and not pulling to retain the cream within, then chill it for two hours before serving after dusting the face with powdered sugar.