Carrot cake

Preheat the oven to 180 °C. Coarsely chop and roast  the walnuts. Grate the carrots using a coarse grater and set aside in a separate bowl

In a separate bowl, mix the flour, baking soda, baking powder, and cinnamon and stir well.
In another bowl, beat the eggs with the sugar until pale, then add the vanilla and oil. Next, add the dry ingredients

When all the ingredients are well mixed, add the roasted walnuts and grated carrots. Mix well by hand.
You will need two 23-24 cm diameter baking pans. Line the pans with parchment paper and grease the edges with oil. Distribute the dough evenly among the pans and bake for 40-50 minutes.

Be sure to check the readiness of the cakes with a wooden skewer.
Cool the cakes until completely cooled. After cooling, trim the tops with a knife. Save the trimmed pieces for decoration on top.

Prepare the cream: whip the butter at room temperature, add the cream cheese, powdered sugar, and vanilla, mix well, and the cream is ready. If desired, transfer the cream to a pastry bag, squeeze it onto the surface of the first cake layer, cover with the second cake layer, and squeeze the remaining cream onto the surface of the second cake layer. Sprinkle the edges of the cake with pieces of the remaining cake

Enjoy!