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 granulated sugar and brown sugar until frothy. Slowly pour in the rapeseed oil (300 ml for the dough) while continuously stirring. Then stir in the vanilla extract.

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