Carrot Cake with Cream Cheese Frosting and Walnuts

• 2 ½ cups Self-Raising Flour (Farina)
• 2 teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 sachet vanilla sugar (or 1 tsp vanilla extract)
• 1 cup coarsely chopped walnuts
• 4 eggs
• 1 ½ cups sugar
• ¾ cup sunflower oil
• 1 level teaspoon baking soda
• ¾ cup orange juice
• 3 cups coarsely grated carrot
• 1 cup grated apple

For the Frosting

• ½ package (125g) unsalted butter, at room temperature
• 1 package (200g) Cream Cheese
• 1 teaspoon vanilla extract
• 3 tablespoons lemon juice
• 2 cups sifted icing sugar (powdered sugar)

1. Preheat the oven to 180°C (350°F) and grease and flour a round cake pan with a hole in the center.
2. In one bowl, mix the flour, baking powder, cinnamon, cloves, salt, vanilla, and walnuts.
3. In the mixer bowl, combine the eggs and sugar. Beat until light and fluffy. Lower the mixer speed and add the sunflower oil.
4. Dissolve the baking soda in the orange juice (be careful, it will foam up) and add it to the mixture. Add the carrot, apple, and gradually add the flour mixture.
5. Pour the batter into the prepared pan and bake in the preheated oven for 55 minutes. To check if it's done, insert a wooden skewer into the center of the cake; if it comes out clean, it's ready.

For the Frosting:

6. Beat the butter by itself for 2–3 minutes until it turns white and fluffy. Add the cream cheese and beat briefly.
7. Add the vanilla and lemon juice, then gradually add the icing sugar while beating at a low speed until you have a thick, velvety frosting.
8. Remove the cake from the pan and decorate it with the frosting and chopped walnuts.