Preparation

• Mix the eggs evenly with the sugar and cinnamon.
• Add the oil, baking powder and flour.
• Blend until smooth.
• Pour in the grated carrots and stir.
• Add the walnuts and mix again. Grease a baking tin with butter and sprinkle with flour. Pour the contents inside and bake at 170ºC for 50 minutes.
• In another bowl, add the icing sugar and butter.
• Stir in the cream cheese and mix vigorously. Put aside.
• Leave the sponge cake to cool and open it in half. Fill with the jam and cover with the other half of the cake.
• Cover with the cream cheese and cool for a few moments before cutting and serving.