80-100 ml (if you use 80 ml of vegetable oil, add 20 ml of milk)
Peel the carrot and grate half of it. Finely mince the other half.
Beat the egg and sugar with an eggbeater until the mixture turns white.
Sift in the ○ ingredients, mixing them in by scooping the batter up from the bottom while doing so.
Mix in the vegetable oil little by little.
Add the carrot from Step 1 and the lemon juice, mixing the batter until it becomes smooth. (If you mix the batter well at this point, the cake will be fluffy)
Pour the batter into the cake pan and drop the pan on the counter 2 or 3 times to get rid of any trapped air.
Preheat the oven to 170°C and bake the cake for 30 minutes. Pierce the cake with a skewer, and when it comes out clean, the cake is done.
Remove the cake from the pan and place it on a cooling rack.
Cut into it...
I made a lemon version as well! Recipe ID: 1648067.
Story Behind this Recipe
I made this because I had a lot of carrots!
Be sure to mix by scooping up from the bottom in Steps 3-5. If you continue mixing the batter until it's smooth, the cake will come out fluffy. You can make this by using muffin cups or a pound cake pan too! Please be sure to add lemon juice! It will improve the color of the cake.