Moist Carrot Cake with Cream Cheese Frosting

Preheat the oven to 170 °C and prepare a 24 cm diameter cake tin. Line the bottom with baking paper and grease the sides with a little rapeseed oil.

In a large bowl, whisk the 4 eggs with the granulated sugar and brown sugar until fluffy. While continuously stirring, slowly pour in the rapeseed oil, then add the vanilla extract.

Sift the flour into the mixture, add the baking powder, ground cinnamon, and a pinch of salt, then mix thoroughly. Finally, fold in the raisins, grated carrots, and coarsely chopped walnuts (save a little for decoration). Pour the prepared batter into the prepared tin.