Whip the eggs with sugar and vanilla sugar until frothy. Add the grated carrots and spices.

Continue mixing and gradually add the oil in a thin stream.

Mix the flour, baking powder, and baking soda together. Add to the batter.

Spread the batter onto a baking sheet lined with parchment paper, or into a baking dish, depending on how thick you want the cake. Bake in a 160°C (320°F) oven for 25-35 minutes. Test for doneness with a toothpick. If batter sticks to the toothpick, continue baking. Let the cake cool.

Prepare the topping by placing the cream cheese and powdered sugar in a large bowl. Whip the cream in a separate bowl and fold it in. Spread the topping over the carrot cake. Finally, sprinkle roasted almond flakes on top.