Ingredients:
For the shortcakes:
250 g flour
200 g sugar
200 g brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp ground nutmeg
1/4 tsp. salt
4 eggs
240 ml vegetable oil
300 g grated carrots
100 g chopped walnuts
For the cream:
400 g cream cheese (e.g. Philadelphia)
200 g butter
300 g icing sugar
1 tsp vanilla extract
Preparation:
Preparation of the shortcakes:
Preheat the oven to 175°C. Line two round baking moulds (20cm diameter) with baking parchment and grease with butter.
In a bowl, mix the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
In another bowl, beat the eggs with the vegetable oil until smooth.
Add the grated carrots and chopped walnuts and stir to combine.
Combine the dry and liquid ingredients, mix well.
Divide the dough into two moulds and bake for 30-35 minutes. Cool the shortcakes.
Preparation of the cream:
Beat the butter until creamy.
Add the cream cheese and beat until smooth.
Gradually add the icing sugar and vanilla extract, beat until the cream is lush.
Assembling the cake:
Place one crust on a plate and smear with cream.
Cover with the second cake and brush the whole cake with the remaining cream.
Decorate as desired (e.g. with nuts or carrot shapes made of marzipan).