Carrot cake with cheese

For the cake:

• Preheat the oven to 180 °C (350 °F).
• Grease and line the bottom of a round baking pan, about 20 cm (8 inches) in diameter.
• Wash, peel, and finely grate the carrots. Set aside
• Next, mix the dry ingredients together using a spatula: flour, ground cinnamon, nutmeg, ground ginger, baking soda, and baking powder. Set aside.
• Mix the eggs with both types of sugar. Beat with a whisk at medium speed, gradually adding the oil until the mixture becomes pale and fluffy.
• Then add the vanilla extract, water, and grated carrots, and continue mixing at medium speed until the batter is smooth and homogeneous.
• Sift the dry ingredient mixture.
• Finally, add the dry ingredients and mix well until fully combined. Once everything is well incorporated, add the chopped walnuts and mix gently with a spatula.
• Bake at 180 °C (350 °F) for about 40 minutes.
• After that time, remove the cake from the oven and let it rest in the pan for 10 minutes. Then remove it from the pan and let it cool completely on a wire rack.
• Using a serrated knife, level the top of the cake so it’s flat, and keep the trimmed pieces to use later. Then cut the cake into three even layers.

Assembly:

• Place one layer of cake on a plate or serving tray, and using a piping bag, cover the top with cream cheese frosting.
• Next, place the second layer on top and fill again.
• Place the third layer and, with the help of a spatula, cover the top of the cake, smoothing the frosting evenly. Then decorate as desired using a piping bag with a star nozzle, or by making concentric dots of frosting.
• Optionally, crumble the reserved cake trimmings over the top and decorate with whole walnuts.