Carrot cake with cream cheese and walnuts

Preheat the oven to 170 °C and prepare a cake pan (⌀ 24 cm). Line the bottom of the pan with baking paper and grease the edges with a tablespoon of rapeseed oil.

In a large bowl, beat the 4 eggs together with the granulated sugar and cane sugar until you get a frothy mixture. While continuously mixing, slowly pour in 300 ml of rapeseed oil. Add vanilla essence and mix until smooth.

Sift the flour over the egg mixture, add the baking powder, ground cinnamon, and a pinch of salt, then mix gently. Fold in the raisins, coarsely grated carrots, and 100 g of coarsely chopped walnuts. Pour the mixture into the prepared pan.