Start by peeling the carrots
Shred the carrots, this is MUCH easier if you have a food processor with a shredding disk
Mix the oil and sugar in a bowl
Whisk the oil and sugar for at least 10 minutes. You can also mix them with the food processor.
Add the eggs
Whisk all together until you get a foamy whipped mix
Add the flour, baking powder, bicarbonate, salt, cinnamon and nutmeg. Whisk all together to get a homogeneous cream.
Add the shredded carrots and whisk them in.
This is the creamy mix ready to be baked.
Coat a baking pan with butter and flour. Pour the mix in.
Bake for about an hour in a preheated oven at 180C (350F). Check with a toothpick to make sure it is cooked. Enjoy!
I don't like it, but if you want you can add frosting or other decorations on top!
- Serves 8-10 ppl
- 450.0g Carrots
- 350.0g Cane sugar
- 350.0ml Sunflower seeds oil
- 300.0g Flour
- 16.0g Baking powder
- 16.0g Bicarbonate
- 2.0tsp Cinnamon
- 0.0tsp Nutmeg
- 6.0 Medium Eggs
- 1.0 Pinch of salt