Carrot cake with figs and walnuts

While preparing this splendor, I remembered that for the first and last time I was making a cake in 5th grade to surprise my brother for his birthday, and after a series of comic situations, a destructive but delicious table ensued. Now, after so many years, I decided to try a second time and I think I hit the top ten to taste. That’s why I present you my version of a carrot cake with figs and walnuts.

If you find it very complicated or do not have time, you can always prepare a spectacular biscuit cake with bananas.

The tops turned out fragrant, the cream is just the way I want it – thick enough so that it doesn’t spill and I can spread it.

What I did: first I made my own cream and put it in the fridge to harden and then I started working on the marshmallows.

I prepared the trays separately because I was worried that the large mixture would not allow them to bake evenly and would remain raw in places.

Servings: 10 pieces with a height after assembling the cake 10 cm and a diameter of 25 cm. Therefore, I advise you to leave enough space after dinner.

Necessary products:

6 eggs
200 ml. oil
400 g powdered sugar
700 g grated carrots
600 g of flour
100 g of walnuts / and another 100 g for sprinkling /
2 p. vanilla
20 g of baking powder

For the cream:

6 op. cream cheese
2 cups sour cream
powdered sugar to taste
For additional supplements:
200 g of dried figs
50 g of raisins pre-soaked in cognac

For the syrup:

100 ml. water
5 tbsp. sugar

Method of preparation:

Beat the eggs until the volume doubles and add the oil.
Once homogenized, add the dry ingredients spoon by spoon.

The mixture you will get is thicker than cake and slightly sticky. Don’t let that bother you. Carrots have enough moisture and will transmit juiciness to the swamps.

Divide the mixture in two and spread them on baking paper.
Bake at 180 degrees for about 40 minutes or until dry.

Allow to cool and push the base with a toothpick or skewer.
Prepare the sugar syrup and pour over the cold pan.

Take the cream from the fridge and spread the first loaf. Cut the figs in half and place on top of the cream.

Spread the figs with cream and place the second tray on top. Cover it with cream, smooth and sprinkle with walnuts, which you have previously ground.

Arrange the raisins on the board of the cake.

Put it in the fridge to harden and then serve with a cup of tea or coffee.
Enjoy your meal.