Preparation time: 25 mins  |  Oven time: 20 minutes at 180°C  |  Serves: 6 - 8 people

INGREDIENTS:

  • 500 g (about 1 lb 2 oz) carrot purée
  • 6 eggs
  • 300 g about 1½ cups) sugar
  • 75 g all-purpose flour
  • 1 teaspoon baking powder
  • Zest of ½ lemon
  • Sugar, for dusting
  • Butter, for greasing
  • Parchment paper

PREPARATION:

In a bowl, add the eggs and the sugar and beat until light and creamy.

Meanwhile, preheat the oven to 180 ºC (350 ºF).

Add the flour and the baking powder and beat a little more.

Add the lemon zest and the carrot purée and beat everything really well.

Pour the batter into a baking tray lined with parchment paper and greased with butter.

Bake at 180 ºC (350 ºF) for 20 minutes.

As soon as it comes out of the oven, dust it with sugar straight away. Carefully peel off the parchment paper and roll up the cake while it's still warm.

Let it cool completely. Once it's cold, you can dust it with a little more sugar if you like. It's optional, and it's ready to serve.