Carrot cake, the carrot and spice cake

Step 1

Preheat the oven to 170 ° C traditional heat.

Step 2

Start by making the 3 levels of cakes. Butter and flour 3 round molds 15cm in diameter.

Step 3

In a bowl, combine the oil and brown sugar. Add the eggs one by one and the vanilla. Separately, mix the dry ingredients (flour, cinnamon, nutmeg, baking powder and baking soda). Gradually pour the dry ingredients into the wet ingredients. Mix to homogenize. Pour in the grated carrots and crushed walnuts, mix one last time.

Step 4

Cook for about 30 minutes (check doneness with a wooden pick). Let cool and unmold on a grid.

Step 5

Prepare the icing by starting by whipping the butter alone for one minute, adding the cream cheese and beating both for one or two minutes to obtain a creamy and homogeneous consistency. Gradually add the vanilla, then the icing sugar. Keep cool until assembly.

Step 6

For assembly, place the cake on the serving dish, place the first cake disc. Pour a layer of icing and smooth with a spatula. Cover with the second disc and then with a new layer of icing. Place the third disc and cover the entire layer cake with a thin layer of icing and refrigerate for 30 minutes so that it freezes. Then finish the icing on the cake, still using a spatula. Decorate with nuts. Refrigerate until tasting.