Carrot cake, the trick is in the cake

Preparation

1. We start leaving the oven ready preheating it to 180 degrees. To make the cake more spongy, we have mixed two types of sugar, white and brown sugar to give it a special flavor.

2. With the help of a grater, we grate the four carrots. In a bowl, sift the flour with the yeast, and add the two sugars, the baking soda, the cinnamon, the ginger and the salt, mixing all the ingredients well.

3. Prepare another bowl and beat the eggs in it with the vanilla extract and the sunflower oil (it will give it a lighter flavor than olive). We beat everything well until the mixture is thick. Add the crushed macadamia nuts and the grated carrot to this bowl. We incorporate the ingredients of the first bowl, until we get a uniform dough.

4. In a bowl, mix the cheese with the icing sugar, the butter at room temperature and the tablespoon of vanilla extract. Mix everything well with the help of a mixer until a homogeneous mass remains.

5. Once we have the cake ready and unmold, we carefully put the topping on top and decorate with some chopped walnuts on the sides. It looks spectacular!