Instructions

1. Preparing the Oven and Pan

   Preheat the oven to 175°C (350°F), lightly grease a small 18-cm round cake pan with oil, and line it with parchment paper.
2. Mixing the Wet Ingredients

   In a deep bowl, whisk the eggs with the brown sugar and vegetable oil using a hand whisk until the sugar dissolves and the mixture becomes smooth and light in color. · 3 min
3. Adding the Dry Ingredients

   Sift the flour, baking powder, baking soda, ground cinnamon, and salt over the egg mixture, then gently fold with a spatula just until the lumps disappear. · 1 min
4. Adding Carrots and Walnuts

   Add the grated carrots and chopped walnuts, folding carefully until evenly distributed throughout the batter without overmixing. · 1 min
5. Baking and Cooling

   Pour the batter into the prepared pan and bake on the middle oven rack for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean; then let it cool completely. · 35 min
6. Frosting and Serving

   To prepare the frosting, beat the cream cheese with the butter and powdered sugar thoroughly until smooth and creamy, then spread it over the cooled cake and garnish with an extra sprinkle of walnuts. · 5 min

Nutrition / serving

Chef's tips