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10 minutes
30 minutes
40 minutes
- 2 carrots, chopped
- 1 cup rapeseed oil
- 4 eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- Preheat the oven to 375 degrees F (190 degrees C) while preparing a 9-inch round cake pan by greasing and flouring it.
- In a blender, puree carrots, sugar, oil, and eggs until smooth. Slowly incorporate flour until well combined. Stop blending, then fold in baking powder using a wooden spoon. Pour batter into the cake pan.
- Bake in the oven until a toothpick inserted in the center comes out clean, for 30 to 40 minutes. Let it cool in the pan on a wire rack, then loosen the edges with a knife and carefully invert onto a serving plate.
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