Carrot and Cream Cheese Cake Slices
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
12
- For the cake
- 4 eggs
- ⅜ cup olive oil
- 1 tsp salt
- 3 cups all-purpose flour
- 3 tsps Baking powder
- 0.333 cup Pine nuts
- 1 Tbsp chopped parsley
- ¼ cup grated Parmesan
- 4 cups finely grated carrots
- salt
- peppers
- For the filling
- 1 cup cream cheese
- ⅜ cup cream (30% fat)
- 1 tsp Horseradish Sauce
- salt
- peppers
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 1 kg|2 lb loaf tin.
2.
Whisk the eggs with the oil and salt. Sift in the flour with the baking powder, then stir in the pine nuts, parsley and Parmesan. Add the carrots and season with salt and pepper.
3.
Spoon into the loaf tin and bake for 50-60 minutes, until cooked through. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the filling: mix together all the ingredients until smooth.
5.
Split the cake horizontally and spread the bottom half with the filling, using all but 4 tablespoons.
6.
Replace the top half of the cake and neaten the edges.
7.
Pipe or spoon the remaining filling in blobs on top of the cake and garnish with baby carrots and cress.
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