receta carrot cake kefir quescrem

Kefir Carrot Cake


For the cake:

6 eggs
100 g water
200 g of 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 the filling and topping:

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


With the 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, and with no need to add butter or other stabilizers.



Sponge cake:

Crush the dates with the water until well integrated to make the date syrup.
Beat the eggs with the date syrup and honey.
Then add the sunflower oil, little by little while whisking.
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.
Mix the dry ingredients into the wet ingredients with a rubber spatula.
Transfer the dough to the baking pan to bake at 170ºC for 40-45 minutes.
Allow to cool completely.


Filling and covering:

Mix the Quescrem Kefir cream cheese with the vanilla and honey or agave syrup.


Assembling the cake:

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.

Scroll to Top