Moist Carrot Cake with Cream Cheese Frosting

Preheat the oven to 170 °C top/bottom heat. Line the bottom of a springform pan (Ø 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 and brown sugar until frothy. Slowly add 300 ml of rapeseed oil and the vanilla extract while continuously stirring.

Mix the flour with baking powder, cinnamon, and a pinch of salt, sift into the egg mixture, and stir briefly. Finally, fold in the raisins, coarsely grated carrots, and 100 g of the chopped walnuts. Pour the batter into the prepared pan.