If you want to surprise your guests with a delicious and unusual dessert, prepare a carrot-pumpkin cake. Layers with the addition of dried apricots and walnuts turn out incredibly fragrant, juicy and soft. The finish touch is given by light and pleasant in texture cream based on cream cheese. The lemon juice in the cream balances the sweetness of the layers, giving dessert a pleasant citrus note.


Ingredients

Whole wheat flour 450 g

Egg 3 pcs

Sugar 400 g

Carrot 300 g

Pumpkin puree 250 g

Vegetable oil 125 ml

Dried apricot 100 g

Walnuts 75 g

Baking powder 2 tsp

Baking soda 1 tsp

Ground cinnamon 0.5 tsp

Dry ground ginger 0.5 tsp

Salt 1 pinch

Cream cheese 600 g

Condensed milk 350 ml

Cream 33% 250 ml

Powdered sugar 50 g

Lemon juice 100 ml


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