Today we will share, thanks to the collaboration with
@LACOCINADEENLOQUI, the Carrot Cake.
Carrot cake is spectacular, a spicy cake, juicy, with a special texture and with an accompaniment that gives an incredible flavor.

Ingredients for 8 servings
FOR THE BISCUIT
260g of wheat flour
2 teaspoon of chemical yeast
1 teaspoon sodium bicarbonate
2 teaspoon of ground cinnamon
1 pinch of salt
1/4 teaspoon of nutmeg
1/2 teaspoon of ginger
100g of white sugar
200 ml of sunflower oil
4 eggs
300g grated carrot
100g peeled and chopped walnuts
200 g of brown sugar

FOR CHEESE FROSTING
200g cream cheese
150g glass sugar
100g unsalted butter at room temperature
1 teaspoon vanilla essence

TO DECORATE
Walnuts
Carrots of sugar

PREPARATION OF THE BISCUIT
To start preparing this delicious tart put a bowl with white sugar and brown sugar and, over it, sift the dry ingredients (flour, yeast, baking soda and salt) and add the spices.
Then stir so that all the ingredients are well mixed and reserve.
On the other hand, with the help of the electric rods beat the eggs and when they are well frothy add the oil while beating, gradually.
When these ingredients are well mixed it is time to add the mixture you reserved before flour, sugar, yeast, baking soda. spices and salt. Gradually add, spoon and with rods to slow speed. 
Once you have added all the dry ingredients mixture increases the speed so that the dough is homogeneous.
While the dough is finished mixing, put in the chopper accessory of the mixer the carrots peeled and cut into tacos and chop.
Now add the carrot to the dough and continue beating.
Now is the time to toss the chopped nuts and finish mixing everything.
Then grease two round molds with non-stick spray or with butter or a little oil. Pour over them the dough and bake it that you pre-heated to 180ºC, keep it there for 30 minutes or until it is well done inside.
You will know that the cake is ready when the skewer stick comes out clean, then let cool on a rack.

MAKING FROSTING
While the cake is made and cooled it is time to prepare the frosting or buttercream with which to fill and cover the cake. To do this, start by beating the butter with the help of the electric rods. It is important that it is at room temperature, very soft, so that we can beat it without problem and help us to get a creamy frosting.
Then add the sugar glass, beat at low speed and add gradually. Once the sugar is completely in the mixing bowl increase the speed and beat for a few more minutes.
To finish, add the cream cheese and vanilla essence. Beat for a few more minutes until everything is well mixed and you have a consistent and creamy mixture. Reserve in the fridge.

TART FITTING
Mounting the carrot cake or carrot cake cake is quite simple. First place one of the biscuits on a rotating plate or on the fountain where you are going to present it and place on top a generous layer of frosting that you have prepared before and reserved in the fridge. Distribute so that there is a uniform layer. To do this you can help with a spatula of reposterìa.
Then place the second cake on top and finish covering, both above and on the sides with the buttercream. Repeat the previous process, distribute evenly and, with the help of the pastry spatula smoothes both the top and the sides. 
With the swivel plate and spatula it will be very easy to smooth and get a layer of equal thickness on all sides.
Just decorate with the walnuts and sugar carrots. This is just a presentation suggestion, you can decorate with walnuts, whole or chopped, carrot zest or as you prefer, you know that for these tasks you have to let your imagination fly.

The best thing about this cake is, in addition to being great it is beautiful and enters the view. It has a beautiful cut.
It is IRRESISTIBLE!