Carrot Cake with Cream Cheese Filling Recipe

Begin by grating the carrots using a fine grater. Aim for a fine texture to ensure they blend well into the cake batter.

In a mixing bowl, combine the eggs with the white and brown sugars and beat until fluffy. Gradually add the vegetable oil while continuing to whisk until fully incorporated.

In a separate bowl, mix together the flour, baking powder, and ground cinnamon. Once combined, fold the dry ingredients into the egg mixture. Add the orange zest for a fresh flavor.

Once your batter is ready, gently add the grated carrots and chopped nuts to the mixture. Stir until well combined, taking care not to overmix.

For the filling, blend the cottage cheese, egg, powdered sugar, and cornstarch in a bowl until smooth. The goal is a creamy filling that complements the cake.

Grease a baking pan and pour half of the cake batter into it. Then, carefully spoon the cottage cheese filling into the center, avoiding the edges of the pan. Pour the remaining batter over the filling and spread it evenly.

Bake the cake in a preheated oven at 170°C (340°F) for about 55-65 minutes, or until a skewer inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool completely. While cooling, prepare the cream cheese frosting by mixing the cream cheese with the sweetened condensed milk until smooth.

Spread the cream cheese frosting evenly over the cooled cake and top with a handful of nuts for decoration. Enjoy your delicious carrot cake!