Classic Carrot Cake

Ingredients

• 5 eggs
• 300 ml sunflower oil
• 250 g caster sugar
• 2 tsp vanilla extract
• 300 g self-raising flour
• Pinch of salt
• 2 tsp cinnamon
• 400 g carrots, grated
• 125 g walnuts
• Butter
• Walnuts for decoration
• 400 g cream cheese (for the topping)
• 100 g butter (for the topping)
• 150 g powdered sugar (for the topping)

Instructions

1. 1

   Preheat the oven to 180°C (165°C for fan ovens)Beat the eggs, sunflower oil, caster sugar and vanilla extract together for 3 to 4 minutes with a mixer.Add the self-raising flour, a pinch of salt and the cinnamon, and stir everything together with a spoon. Fold the grated carrots into the batter.If desired, you can also add chopped walnuts (25 g) or soaked raisins (40 g).Line the bottom of the springform pan with a piece of baking paper. Grease the sides. Then pour the batter into the springform pan.Bake the carrot cake for 50 to 60 minutes until cooked through, then let it cool for at least one hour.