Carrot Cake

Preheat the oven to 350°F (175°C).

Mix the egg yolks with sugar, oil, and hot water until well combined.

Add the flour, koekkruiden (spices), salt, and baking powder, and mix well.

Stir in the grated carrots, grated potatoes, and chopped pecan nuts.

Beat the egg whites until stiff peaks form and gently fold them into the batter.

Pour the mixture into a 12-inch springform pan.

Bake for 1 hour or until a toothpick inserted into the center comes out clean.

Mix the cream cheese and butter until smooth.

Add the powdered sugar and vanilla extract, mixing until soft and spreadable.

Add a few drops of lukewarm water if the frosting is too thick.

Spread the frosting over the cooled cake.