How to make Carrot cake with white sauce

Carrot cake 
The carrot cake dates back to the Middle Ages, where carrots or carrot juice were added to foods to sweeten them due to the high cost of local materials such as sugar. The earliest recipe for this cake appeared in a book found in 1892, and has since been modified The recipe becomes its present form. In this article we will mention how to make carrot cake with white sauce.

Carrot Cake with White Sauce Ingredients :
Cake Ingredients: Quarter cup of corn oil or sunflower oil. Half a cup of plain white sugar. Egg at room temperature. Half a teaspoon of cinnamon powder. Half a teaspoon of liquid vanilla extract A quarter cup of finely carrots. Half a cup of versatile white flour. Half a tablespoon of baking powder. A quarter cup of crushed camel's eye. An additional amount of crushed camel's eye, for decoration.

White Sauce Ingredients: 
Six tablespoons of cream cheese, or one third cup. 2 tablespoons soft salted butter Six tablespoons of fine white sugar powder. teaspoon of vanilla extract

Combine the amount of vegetable oil with white sugar in a deep bowl, using a whisk for 1 minute. Add the egg with vanilla extract and cinnamon powder to the sugar and oil mixture, and whisk again for another half minute. Pour the grated carrot into the previous mixture, and mix well with a mixer for a few seconds. Mix dry ingredients together, including white flour and baking powder. Add the dry ingredients to the liquid carrot mixture, and mix the ingredients well using a simplified, until a coherent and homogeneous paste.

Put the amount of camel eye to the dough, and turn the ingredients for the last time. Pour the cake dough into a circular mold with a little oil or butter. Insert the mold into the preheated oven at medium temperature. Leave the mold in the oven for no more than twenty-five minutes, until it is cooked and swell. Remove the cake mold from the oven after the time has elapsed, and set aside to cool completely. Prepare the white sauce, by placing the cream cheese in a deep bowl with soft butter. Add the soft white sugar and liquid vanilla extract to the previous mixture, and run the whisk at medium speed.

Continue to whisk for a few seconds, for a cohesive mix that does not contain any lumps. Remove the carrot cake from the mold and place it in the serving dish. Pour the white sauce over the face, and extend it evenly. Spray the face with the amount of camel eye. Serve the cake with a cup of tea or a cup of coffee.