Carrot cake filled with fresh cheese and chocolate shavings
- 16cl d'huile d'arachide
- 160g de cassonade
- 2 œufs
- 2 carottes
- 80g de cerneaux de noix Daco Bello
- 250g de farine avec levure
- 2g de bicarbonate de sodium
- 1g de cannelle en poudre
- 1g de noix de muscade râpée
- 400g de fromage frais
- 80g de sucre en poudre
- 1 citron jaune
- 200g de sucre glace
- 100g de chocolat noir
- 20g de beurre doux
- 20g de farine de blé
For the cake: Preheat the oven to 180°C (th. 6) .
Butter and flour a cake mold.
Peel and grate the carrots.
In a bowl, mix the oil, brown sugar and eggs until very creamy. Then add the grated carrots and crushed walnuts. Mix everything well before incorporating the flour, bicarbonate and spices. Pour the mixture into the cake mold and bake at 180°C for around 35 minutes (check cooking using the tip of the knife).
When the cake is cooked, unmold it and let it cool for at least 45 minutes (it is important that the cake is very cold before cutting it and filling it with cream).
For the cream: Zest and squeeze the lemon (reserve the juice for the rest of the recipe). In a bowl, soften the cream cheese using a whisk, then add the sugar and lemon zest. Then set aside to cool.
For the icing: Make dark chocolate shavings. Place the icing sugar in a bowl and gradually pour in the lemon juice, then mix until you obtain a dense and soft paste. Reserve at room temperature.
For serving: Once the cake has cooled, cut it in 2 widthwise and garnish the inside with cream cheese cream. Then close the cake, then spread the icing on top and sprinkle with chocolate shavings.
