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1.
Insert the oven rack on the second-lowest shelf. Preheat the oven to 180°C (top and bottom heat).
2.
Line the base of a square cake tin (L×W×H: 22×22×4.5 cm) with baking paper and grease the edges with butter.
3.
For the batter, beat the soft butter with the raw cane sugar for about 5 minutes.
4.
Gradually beat in the eggs.
5.
Fold in the ground cashews, the cinnamon and the finely grated carrots.
6.
Mix the plain flour with the baking powder and briefly fold in as well.
7.
Pour the cake batter into the prepared tin, smooth the surface and place on the oven rack. Bake the cake for 50–55 minutes.
8.
After baking, let the carrot cake cool in the tin for a short time. Then cover with a kitchen towel, place a cooling rack on top and invert. Remove the tin and allow the carrot cake to finish cooling upside down.
9.
Beat the ingredients for the cream cheese frosting until smooth, turn the cake back over and spread with the frosting.
10.
Chill the carrot cake in the refrigerator for about 60 minutes until the frosting has set, then cut into roughly 5 by 5 cm pieces and serve.
