CARROT CAKE WITH CHEESE CREAM

In a medium bowl with the mixer, beat the cream cheese for 1 minute at medium speed until it becomes completely smooth and creamy. Add the sugar, egg and vanilla extract. Beat at high speed until all the ingredients are combined.

Preheat the oven to 180°C air. Butter and lightly flour a cake pan.

At the 1st speed of the mixer, mix the Easy Bake Vanilla Cake mixture, the seed oil and the water for 2 minutes. Add the apple cider vinegar and vanilla extract.

In another bowl mix the spices and add them to the bowl with the mixture. With the help of a pastry spatula (spatula) mix gently, until all the ingredients are combined.

Add the grated carrots, raisins, walnuts and mix with the spatula with retractable movements. Pour half the amount of the mixture into the form.

With care, place the cream cheese and with a spoon or spatula spread it all over the surface. On top pour the rest of the cake mixture.

Bake for about 50 minutes or until the toothpick comes out clean from the center of the cake.

Let the cake stand for 15 minutes inside the tin and after unmolding let it cool completely on a rack.

In a bowl, beat the ingredients for the glaze together and pour it over the cake before serving it. Sprinkle with coarsely chopped walnuts.