receta carrot cake kefir quescrem

Kefir Carrot Cake


For the cake

6 eggs
100 g water
200 g date
40 g honey or agave syrup
140 g oil
350 g whole wheat flour
20 g baking powder
400 g grated carrot
150 g chopped peeled walnuts
6 g cinnamon powder
6 g vanilla
2 g nutmeg
4 g salt

For filling and topping

300 g Cream Cheese Kefir Quescrem
60 g honey or agave syrup
4 g vanilla


With Quescrem Kefir Cream Cheese we obtain a fresh frosting with a differentiating flavor, much lighter than a traditional frosting. Low in fat and high in protein, with no need to add butter or other stabilizers.




Crush the dates with the water until well integrated to make the date syrup.
Beat the eggs with the date syrup and honey. Next, gradually add the sunflower oil, while continuing to whisk.
Then, with a rubber spatula, incorporate the grated carrot.
On the other hand, in a separate bowl, sift together the flour, spices, salt, and the food additive. Mix and add the walnuts.
Incorporate the dry ingredients into the wet ingredients with a rubber spatula.
Transfer the dough to the baking pan and bake at 170 ºC for 40 – 45 minutes.
Allow to cool completely.


Filling and covering

Mix Quescrem Kefir Quescrem Cream Cheese with the vanilla and honey or agave syrup.


Cake assembly

Spread half of the filling on one of the cakes and place the other on top. Spread the other half of the filling on top and garnish with walnuts.

Discover more recipes

Scroll to Top