Carrot Cake with Cream Cheese Frosting

For the batter, beat the eggs with the sugar until light and fluffy.

Add the liquid ingredients and continue beating.

Finely grate the carrots and squeeze out the excess juice.

Sift the dry ingredients, add them to the batter, and mix to combine.

Fold in the carrots and nuts, gently mixing everything together.

Pour the batter into a parchment-lined and greased springform pan.

Bake in a preheated oven at 170°C without convection for about 50 minutes, checking for doneness.

For the frosting, whip all the ingredients together with a mixer until smooth.

Frost the completely cooled cake and garnish with coarsely chopped nuts.