Instructions
Cut the carrots into thick slices.
Preheat the oven to 180°C/350°F. Add the chopped carrots to a medium bowl, along with the eggs and vegetable oil.
Use a hand blender to blend the carrots and eggs until smooth.
Add the sugar and beat to combine.
Sift the flour and baking powder.
Beat the dough until smooth.
Pour the dough into a 20×20 cm mold lined with baking paper. Bake for 30-35 minutes.
Use the overhanging pieces of parchment paper to carefully lift the cake from the pan.
Cut into individual portions and sprinkle with powdered sugar before serving.
