Carrot and Cinnamon Cake

Whisk the eggs with the white and brown sugar for 2 minutes until light and fluffy.

Add the oil and orange juice, and mix well.

Add the flour and baking powder, and mix until combined.

Stir in the grated carrots and cinnamon until everything is well incorporated.

Prepare a cake pan by greasing it with butter or spraying with oil, then spread the chopped walnuts on the bottom.

Pour the batter into the pan over the walnuts.

Bake the cake in a preheated oven at 160–170°C (320–340°F) with both top and bottom heat and fan on, for 40–45 minutes or until a toothpick comes out clean.

Let the cake cool, then dust the top with powdered sugar if desired.