Preparation:
Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined.
Stir in the carrots and walnuts.
Spoon the mixture into the cake tin and bake for 55 minutes approx. at 180º C (after 30 minutes turn the temperature down to 160ºC).
To make sure the cake is ready, insert a knife or a toothpick into the center and if it comes out clean, it’s perfectly baked!
For the icing, beat the cream cheese, icing sugar, butter and vanilla sugar together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife. This is optional, but you’ll surely taste the difference (also, it will give the cake a better presentation)
