For the cake:

  • 160g white sugar
  • 160g brown sugar
  • 4 eggs M
  • 240 g of sunflower oil
  • 320 g grated carrot
  • 240 g of wheat flour
  • 2 and a half teaspoons chemical yeast (Royal type)
  • 2 teaspoons of ground cinnamon

For the cream:

  • 160 g unsalted butter at room temperature
  • 320g icing sugar
  • 160 g cold cream cheese (Philadelphia type)


1. We mix the two types of sugar, the eggs and the oil

2. Add the carrot

3. Sift the flour, yeast and cinnamon

4. Preheat the oven to 180ºC. Divide the dough into the 3 molds and bake for 30-35 minutes.

5. Remove the biscuits, let cool, unmold, cover with transparent film and store in the fridge

6. Prepare the cream by beating the butter with the icing sugar

7. Add the cream cheese and beat 8. We place the first cake and a layer of cream

9. We continue with the second cake and another layer of cream

10. We put the last cake and cover the sides of the cake with cream

11. We cover the upper part with cream, decorate it to taste and enjoy!

12. Store in the fridge if not consumed at the

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