#Ready
- Roasting nuts
Bake at 170 degrees for about 8 minutes. After baking, slice walnuts into thick pieces.
- Boiling raisins
Soak in hot water for about 30 minutes and cut it in half.
- Preparing carrots
Prepare ground carrots and shredded carrots in a blender.
It's good to use a fine cheese knife when chopping. Slice very thinly.
-Foil the bottom/side of a circular pan with paper foil
(Make sure the side comes up about 10cm above the pan.)
- Preheat the oven to 180 degrees.

Sift down the flour, baking powder, baking soda, cinnamon powder, and nutmeg powder and mix well.

Beat in eggs, add sugar and mix well.

Mix ground carrots and olive oil in a blender in egg mixture.

Add powder to carrot mixture and mix as if cutting.
Mix it well so that you can't see the powder.

Add shredded carrots, raisins, and roasted nuts and mix.

- Pour the dough into the pan at a low position.
(After filling, drop pan about once from a height of 3cm to remove unnecessary air entering the dough.)
- Trim the surface height evenly with a sprawler.

1. Bake for 30 minutes in an oven preheated to 180 degrees.
Turn the oven pan back and forth and bake for another 5 minutes.
2. Reduce oven temperature to 170 degrees and bake for another 15 minutes.
3. Remove pan from oven and cover with paper foil and bake in 150 degree oven for another 5 minutes.

Remove from oven and cool completely.

Remove cake from mold and remove paper foil.

If there is a difference in the height of the surface, balance it with a bread knife. (Optional)
*This is to balance the height of the cream when applying cream cheese frosting.

#Making cream cheese frosting
-Add sugar powder (sugar powder) to cream cheese and mix well.
- Add lemon juice and mix.

# icing
-Put cream cheese frosting on top of cake at once and spread it flat using a chiffon knife.
- Sprinkle almond buntae and almond slice topping over cream cheese frosting.