Carrot Cake with Cream Cheese Frosting

• • 4 eggs (M)
• • 3/4 cup (130g) soft light brown sugar
• • 1 cup (225ml) vegetable oil (e.g., sunflower oil)
• • 1/3 cup (85ml) milk
• • 3 cups (360g) finely grated carrot
• • 1 cup (230g) chopped pineapple (fresh or canned)
• • 2 cups (300g) self-raising flour (Farina)
• • 1 1/2 teaspoons (5g) cinnamon
• • 1 pinch cloves
• • 2 teaspoons (16g) baking powder
• • 1 teaspoon (8g) baking soda
• • 1 pinch salt
• • 1 cup (90g) coarsely chopped walnuts (plus extra for topping)

For the Cream Cheese Frosting

• • 1/2 cup (125g) room temperature butter
• • 1 cup (200g) powdered sugar (icing sugar)
• • 2/3 cup (200g) cream cheese
• • 1 teaspoon (10ml) vanilla extract
• • 2 tablespoons (15ml) lemon juice

1. 1. Preheat the oven to 170°C. Line the base of a 23 cm round springform pan with parchment paper, and generously grease and flour the sides.
2. 2. In a bowl, mix the flour, cinnamon, cloves, baking powder, baking soda, salt, and walnuts. In the mixer bowl, beat the eggs and sugar until fluffy. Add the oil, milk, grated carrot, and pineapple. Mix and reduce the mixer speed.
3. 3. Gradually add the flour mixture while continuing to beat. Stop the mixer, scrape down anything stuck to the sides, and beat again briefly.
4. 4. Pour the mixture into the pan and bake in the preheated oven for about 1 hour.
5. 5. To check if it's done, insert a wooden skewer into the center of the cake; if it comes out clean, it's ready. Let it cool.

Prepare the Cream Cheese Frosting:

1. 1. In the mixer bowl, add the butter and beat well until it is completely softened.
2. 2. Add the powdered sugar and continue beating until the mixture is fluffy. Add the cream cheese, vanilla, and lemon juice, and beat.
3. 3. Spread the cream cheese frosting over the cake and decorate with coarsely chopped walnuts.