320 grams all-purpose flour
230 grams granulated sugar
300 ml vegetable oil
1 tsp ground cinnamon
1,5 tsp baking powder
120 gr walnuts (chopped roughly or flour)
250 grams cream cheese
140 grams butter room-temperature
60 grams icing sugar
half tsp vanilla extract
Pre-heat oven at 170° C.
Grate finely the carrots.
Beat gently the eggs with the sugar until fluffy.
Add the vegetable oil. Beat for a couple.
Fold in the carrots.
Sift into the mixture the flour, the baking powder and the cinnamon.
Now add the walnuts chopped (flour is also good).
Pour into a greased pan (21×21 cm if square; 23 cm diameter if a round one).
Bake for 50 minutes.
Meanwhile in a container beat the butter with the cream cheese, add the icing sugar and the vanilla extract and mix again for a couple of minutes.
When the cake is cold, top it with the icing.