Carrot Cake with Cream Cheese Frosting

Grate 280 g of carrots on a coarse grater into a large bowl. Add 250 g of sugar, 3 eggs, 50 g of butter and 100 g of vegetable oil. Mix until well combined.

In a separate bowl, combine 280 g of sifted flour, the baking powder, salt and cinnamon. Add this mixture to the main bowl and stir thoroughly. Finely chop 50 g of walnuts and add them to the batter.

Grease the pan with butter, dust with flour and line the bottom with parchment paper cut to fit. Pour in the batter and bake in a preheated oven at 170°C (350°F) for 50–60 minutes.

Wrap the hot cake in plastic wrap. After it cools, refrigerate it overnight or at least for a few hours.

After chilling, cut the cake into two layers, trimming off the top. Use a cake cutting wire or a knife. Trim the edges of the layers using a baking ring with a slightly smaller diameter.

In a large bowl, beat 200 g of heavy cream with 120 g of powdered sugar until peaks form. Then add 500 g of cream cheese and continue beating for a couple of minutes.

Divide the frosting into two portions. Put one portion in a piping bag without a tip and the other in a piping bag fitted with a star tip.

Pipe the first part of the frosting onto the first cake layer and place the second layer on top. Remove the excess from the sides with a spatula. Pipe the second part of the frosting with a star tip on top and decorate as you wish.