• Preheat the oven to 320°F ( 160°C ).

Carrot Sponge Cake

• Wash and peel the carrots.
• Grate the carrots, place them in a bowl and set aside.
• In a bowl, add four eggs and 150 grams of sugar. Beat all together with an electric hand mixer at maximum speed until foamy and pale yellow.
• Add the grated carrots and sunflower oil to the yolk mixture. Beat all together with the hand mixer at medium speed.
• Add the following dry ingredients to a strainer: flour, baking powder, a cinnamon powder and salt. Sift over the mixture while stirring the batter with a spatula.
• Crush walnuts and add them to the mixture while stirring.
• Grease the 8 inch cake pan with butter. Then sprinkle with a little flour.
• Pour batter in the cake pan and bake for 50 minutes.
• Insert a cake tester into the center of the cake to check whether it is done. If it comes out clean, the cake is ready.

Cream Cheese Frosting

• In a bowl, add Philadelphia cream cheese, icing sugar, vanilla extract and butter. Beat everything with an electric hand / stand mixer. Set aside.

Assembly

• Cut the cake in half with a bread knife. The cut is horizontal opening the cake in half. Spread frosting on the the base of the cake. Put the other half of the cake on top of the base with frosting, and then cover the cake by spreading glaze over the entire surface and sides.
• Et voilà! You have just made a delicious carrot cake with cream cheese frosting.