Carrot Cake with Cinnamon and Cream

Whisk eggs and sugar until fluffy and pale, then add the wet ingredients and mix gently.

Fold in the dry ingredients, saving the grated carrot and nuts for last.

Squeeze the juice from the carrots and stir it into the batter.

Pour the batter into a greased 10-inch round pan and bake in a preheated oven at 350–355°F for 35–40 minutes.

For the cream, combine milk, flour, cornstarch, and sugar in a saucepan over medium heat, stirring until it comes to a boil. Remove from heat immediately, add white chocolate and vanilla extract, and stir until the chocolate is completely melted and smooth.

Let the cream cool slightly, then blend it until silky, and spread it over the cooled cake.