Start by peeling and grating the carrots on a fine grater to achieve a soft, moist texture.

In a bowl, combine the grated carrots with sugar. Mix well until the carrots release a bit of moisture.

Beat the eggs separately until fluffy, then add them to the carrot mixture. Stir until smooth.

Add the vegetable oil and continue mixing. This will keep the cake tender and moist.

In a separate bowl, combine the flour, baking powder, and a pinch of salt. Sift the dry ingredients and gradually fold them into the carrot mixture.

Mix until the batter is smooth and lump-free.

Line a baking tray with parchment paper or use a silicone baking mat. Spread the batter evenly across the surface.

Bake in a preheated oven at 180°C (350°F) for about 25 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the cream: mix sour cream with sugar until the sugar dissolves, then refrigerate until ready to use.

Allow the baked cake layer to cool completely before removing it from the tray.

Once cooled, generously spread the sour cream mixture over the surface.

Sprinkle chopped walnuts or your choice of toppings over the cream.

Allow the cake to rest in the refrigerator for at least 3 hours so the flavors meld and the cream soaks into the sponge.

Slice into squares or rectangles and serve chilled.