12 People 20 min

Ingredients

• 500 g of flour
• 2 tbsp. of cornmeal
• 2 tsp. of bakinf powder
• 2 tsp. of ground cinnamon
• 250 g of butter
• 350 g of white sugar
• 5 tbps. of Constanza Mayonnaise
• 3 medium eggs
• 1 1/2 tsp. of natural vanilla extract
• 100 ml of orange juice
• 100 ml of semi skimmed milk
• 2 medium carrots, grated
• 75 g of raisins
• 60 g of pecans
• Orange zest, grated
• Cream cheese spread
• Icing sugar

Preparation

Preheat the oven to 180ºC, 160ºC with fan. Grease a large mold (26 cm).

Sift the flour, cornmeal, baking powder and cinnamon. In a large bowl, beat the butter and sugar until fluffy. Mix the Constanza Mayonnaise with the eggs, vanilla and orange juice before adding it to the butter.

Add the dry ingredients little by little, alternating with the milk, until the mixture is homogeneous. Add the carrot, raisins and pecans. Pour the dough into the mold.

Bake for about 40-45 minutes, or until a toothpick inserted comes out clean. Let it rest for about 15 minutes before unmolding and let cool on a wire rack.

For the topping, mix the cream cheese spread, the butter, the juice, the grated orange and vanilla in a large bowl with a mixer until smooth integrated. Add the icing sugar at low speed at first and then at high speed for 1 minute until you get a velvety cream. Decorate the cake with the topping.