How to cook
Crack the eggs into a bowl, add the sugar and beat them with a mixer until thick foam forms.
Grate the carrots, pour the oil and the juice of an orange and mix everything well.
Sift the flour with a pinch of salt and baking powder. Add the grinded, raw and peeled almonds to it.
You can use almond flour. Flavor with the grated orange peel.
Pour the sunflower oil over the grated carrots.
Add them to the beaten eggs and pour the dry mixture in portions.
Homogenize all of the products well.
Grease a round cake pan with oil and sprinkle it with flour. Pour the sponge cake mixture into it.
Bake the carrot sponge cake at 356°F (180°C) in a preheated oven with a fan.
Remove the cake pan from the oven, wait 5-6 minutes and turn over the carrot sponge cake onto a wire rack.
Sprinkle the warm sponge cake with powdered sugar.
Very juicy, tasty and successful carrot sponge cake!