Carrot cake and cream cheese icing

Serves: 10 servings
Preparation time: 30 min
Cook Time: 1h
Total time: 1h30

Ingredients

Carrot cake

1 c. all-purpose flour
1 c. whole wheat flour
2 tbsp. ground flaxseed
2 tbsp. chia seeds
½ tsp. salt
2 tbsp. baking powder
2 tbsp. baking soda
2 tbsp. cinnamon
1 c. granulated sugar
½ c. canola oil
½ c. plain yogurt or applesauce
4 eggs
1 tsp. vanilla extract
2 c. grated carrots
½ c. chopped walnuts
½ ta. dried fruit of your choice: raisins, cranberries, chopped apricots, etc.

Cream cheese icing

1 package (250 g) cream cheese at room temperature
2 c. icing sugar
2 tbsp. melted butter

Preparation

Carrot cake

1. Preheat the oven to 180 ° C (350 ° F).
2. In a large bowl, combine flours, salt, flaxseed, chia seeds, baking powder, baking soda and cinnamon.
3. In another bowl, using a blender mix sugar, oil, plain yogurt, eggs and vanilla until smooth.
4. Add the dry ingredients to the wet mixture.
5. Add carrots, walnuts and dried fruit, then mix well.
6. Pour dough into 2-inch (7-inch) greased cake pans. Bake for 1 hour or until it is toothpick inserted in the center comes out clean. Let cool about 15 minutes before unmolding. Unmold and let cool completely on a rack.

Cream cheese icing

1. In the bowl, beat the cheese, icing sugar and butter until smooth.
2. Spread a generous layer of icing on the first cake then stack the second cake.
3. Cover the surface of the cake with icing.