Carrot cake, a moist spiced sponge with walnuts and a cream cheese frosting.
Whisk the 3 eggs, 1 cup sugar and 200 ml oil until smooth and slightly pale.
Fold in the 2 cups flour, cinnamon, baking soda, baking powder and salt, then stir in the grated 300 g carrot and the walnuts.
Divide between two greased 20 cm round tins and bake at 175°C for 28-32 minutes, until a skewer poked into the middle comes out clean.
Cool the sponges completely on a rack before frosting, or the frosting melts.
Beat the 210 g cream cheese, softened butter, 1 cup powdered sugar and vanilla until smooth, then sandwich the layers and cover the top.
