Carrot cake.

Elaboration:

1. Prepare the ingredientsPreheat the oven to 180ºC (350ºF) and grease a cake tin. Peel and cut the carrots into 1-2 cm slices.
2. Shred the carrotsPlace the carrot slices in a blender or food processor and grind to a smooth consistency.
3. Whisk together the eggs and sugarIn a large bowl, beat the eggs together with the sugar until the mixture whitens and increases in volume, which will give a fluffier texture to the cake.
4. Add the oilAdd the olive oil to the egg and sugar mixture, beating well until fully integrated.
5. Add the carrotsAdd the shredded carrot and mix with gentle movements so that it is evenly distributed throughout the dough.
6. Add the dry ingredientsSieve the flour, baking powder, cinnamon, ginger, nutmeg and salt and gradually add them to the previous mixture. Stir with a spatula until you obtain a homogeneous dough.
7. BakingPour the batter into the greased cake tin and bake for 50 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Leave to cool on a wire rack before unmoulding.
8. DecorateOnce cooled, sprinkle with icing sugar if desired, and garnish with some fresh carrot strips or mint leaves for an attractive touch.

Additional advice:

• You can add 50 g of chopped walnuts or sultanas to the dough for extra texture and flavour.
• If you want a juicier cake, you can add a teaspoon of vanilla essence.
• Be sure not to overbeat the dough once you have added the flour, to prevent the cake from becoming dense.