How to cook
First, beat the eggs and sugar, until the mixture turns white, preferably in a water bath at 100°F (40°C).
Add the finely grated carrots and lemon peel to them and continue to beat, until the mixture aquires a nice orange color. Carefully pour the oil.
Remove the products from the water bath and gradually add the flour, vanilla and a pinch of salt, by sifting them directly into the bowl. Stir, until everything is homogenous.
Grease a cake mold , with a capacity of a liter, with fat and sprinkle it with flour. Pour the mixture and bake in a preheated oven at 360°F (180°C) for about 35 minutes.
Remove it from the oven, leave it to cool and only then turn it over onto a wire rack to cool completely.
Be careful when turning it, because the sponge cake is very delicate and can break. Sprinkle it with powdered sugar (optional).
The ordinary carrot and egg sponge cake is ready.