Decorated carrot cake

A beautiful, fun and colorful carrot cake.

The base is, of course, a soft and moist carrot cake. To decorate it, we'll use a cheesecake cream. We'll use this cream, which we'll color orange and green, to pipe little carrots with a piping bag. I assure you, it's not difficult to decorate, but it's worth it because you'll end up with a truly beautiful cake.

To make spreadable cheese at home follow this recipe.

Procedure

Preheat the oven to 170˚C static.

Prepare a 24cm round cake pan; I recommend a springform pan. Line the base with baking paper.

Wash and peel the carrots. Grate them and set them aside. Weigh all the other ingredients.

In a bowl, whisk together the milk and seed oil. Add the brown sugar and salt, and blend with an immersion blender, as this type of sugar often has lumps.

Add the carrots and mix with a spatula.

Then add the sifted powders, that is, the flour and the yeast, always mixing with the spatula for a few minutes until you have a smooth mixture.

Pour into the mold, level, and cook in a static oven at 170˚C for about 25 minutes.

Check the cooking with a toothpick, then insert the toothpick into the mixture; if it comes out dry, it means it is cooked.

Remove the mold from the oven and let it cool at room temperature for 1 hour.

Then remove the cake from the pan and place it on a plate or tray, place it in the refrigerator for at least 3 hours before decorating with the cream.

Then prepare the cream by whipping together the spreadable cheese, milk and vegetable cream, whipping with a whisk for a few minutes until you have a frothy and stable cream.

Then pour about half the cream onto the cake, spreading it evenly over the entire surface.

Using a large, sharp, non-serrated knife, cut the cake into 8 large, equal slices, wiping the knife clean after each cut.

Divide the leftover cream into two bowls, color one part orange and one part green using water-soluble gel food coloring.

Transfer to two small pastry bags fitted with two small round nozzles, the orange one slightly larger.

Decorate each slice by creating a mini carrot.

Then, using the orange cream, draw a continuous S that gradually gets larger, creating a triangle. Then, using the green cream, draw a few lines to create the tuft.

The cake is ready, put it in the fridge or serve it.

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