Kefir Carrot Cake
For the sponge
For the filling and covering
Crush the dates with the water until they are well integrated to make the date syrup.
Assemble the eggs with the date syrup and the honey.
Then add the sunflower oil, little by little without stopping beating.
Then, with a rubber spatula, add the grated carrot.
On the other hand, in a different bowl, sift the flour, the spices, the salt and the impeller.
Mix and add the nuts.
Mix the dry ingredients to the wet ones with a rubber spatula.
Transfer the dough to the baking tin at 170ºC for 40-45 minutes.
Let it cool down completely.
Filling and covering
Mix the Quescrem Kefir cream cheese with vanilla and honey or agave syrup.
Spread half of the filling on one of the cakes and place the other one on top. Spread the other half of the filling on top and decorate with nuts.