Moist Carrot Cake with Cream Cheese Frosting

Preheat the oven to 170 °C (top/bottom heat). Line the bottom of a springform pan (⌀ 24 cm) with baking paper and grease the rim with a little rapeseed oil.

In a large bowl, beat the 4 eggs with the white sugar and brown sugar until frothy. Slowly pour in 300 ml of rapeseed oil while continuously stirring. Then stir in 1 tbsp of vanilla extract.

Sift the flour into the mixture, add baking powder, ground cinnamon, and a pinch of salt, and briefly mix everything. Finally, fold in the raisins, coarsely grated carrots, and 100 g of the coarsely chopped walnuts. Pour the finished batter into the prepared pan.