Time required: 1 hour
- 4 ecological eggs
- Brown sugar, 150 gr
- 4 raw carrots
- Sunflower oil, 200 ml
- Whole wheat flour, 250 gr
- Sodium bicarbonate, 2 teaspoons
- Yeast powder, 1 teaspoon
- Cinnamon, 1 teaspoon
- A pinch of salt
- A handful of nuts
Step 1. Preheat oven to 180 degrees.
Step 2. Peel and wash the carrots, and grate them. Add the carrot zest to the previous mixture.
Step 3. In another bowl, mix well the flour, baking soda, yeast, cinnamon and salt.
Step 4. Combine the last mixture from step 3, the other mixture – the wet mixture – into a single bowl and ensure that there is a uniform mass, with all the ingredients well integrated. At this point add the chopped nuts.
Step 5. Pour the mixture into a baking dish, previously oiled so that the cake does not stick, and bake it for about 40 minutes at 180 degrees. (Eye, each oven is different, stay sloping and pinch it to go checking its cooking and remove it when it is at its point, neither raw nor dry).
Step 6. Let it cool and de-mold.