In a glass, mix the milk with the vinegar and let it react for 5 minutes.
Preheat the oven to 180 degrees Celsius and grease 2 rectangular baking pans with butter or vegetable spray.
To toast the walnuts, place them on a baking sheet and cook for 8 minutes in the oven. Remove and crush with a mallet or hammer inside a bag.
Using the smallest holes of a grater, grate the carrots until you have 2 1/2 cups.
In a deep mixing bowl, combine the carrots with the eggs, milk, vanilla, sugar, ginger, and vegetable oil. Beat for 2-3 minutes or until the batter is well mixed.
In another deep bowl, mix the flour, baking powder, salt, and cinnamon. Add this mixture to the carrot mixture and beat for 5 minutes. Add the walnuts and mix well.
Pour the mixture into the two baking pans and bake for 1 hour.
Remove the cakes from the oven, unmold, and let cool for 15 minutes.
While the cakes are baking, beat the cream cheese, powdered sugar, and 3 tablespoons of butter to make the frosting.
Frost the cakes with the frosting.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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