Receta | Kefir Carrot Cake

Kefir Carrot Cake

Número de comensales


Tiempo de elaboración



For the sponge

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

For the filling and covering

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


With Kefir cream cheese we achieve a fresh frosting with a differentiating taste much lighter than a traditional frosting. Low in fat and high in protein, and without adding butter or any other type of stabilizers.



Sponge cake

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.


Cake assembly

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.

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