Carrot cake just like mama used to make. Moist, rich, and comforting, it's everything you want in a cake plus the goodness of Quaker Rolled Oats!
225 grams Cream Cheese
75 ml Heavy Cream
50 grams White Sugar
Beat eggs with sugar ‘til it reaches ribbon stage. Add the sunflower oil. Sift all the dry ingredients together. Alternately pour milk and dry ingredients. Fold in the toasted walnuts, rolled oats, and carrots. Pour batter in a greased 8-inch springform pan
Bake at 180°C for 45 minutes to 1 hour. Bake two of these to create two layers of cake. To build cake, add cream cheese frosting in the middle and layer it with crumb coat frosting. Top it off with shredded carrots, chopped toasted walnuts and toasted oats.
In a medium saucepan, dissolve white sugar with heavy cream then set aside to cool. Beat cream cheese until it is soft and spreadable. Gradually pour the heavy cream and dissolved white sugar in the softened cream cheese, continue beating until smooth.
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