Bake · 1 hr 25 min
Carrot cake with arequipe
Spiced carrot-walnut cake with cream cheese frosting and a thin arequipe layer between tiers.
Ingredients
- 170 g unsalted butter, softened
- 90 g granulated sugar
- 1 egg yolk
- 1 tsp vanilla
- 220 g all-purpose flour
- 1/4 tsp salt
- 160 g arequipe
- Flaky salt, optional
Method
- Heat oven to 175°C / 350°F and line a tray.
- Cream butter and sugar. Beat in yolk and vanilla, then mix in flour and salt.
- Roll into 24 balls and place on the tray. Press a deep thumbprint into each.
- Bake 11–13 minutes until barely golden. Re-press the centers gently while warm if needed.
- Cool, spoon arequipe into each center and finish with a tiny pinch of flaky salt.
Arequipe noteFill after baking so the arequipe stays glossy and distinct.