Bizoit Carrot

Instructions

1. Preheat your oven to 180°C (350°F). Grease a cake pan lightly with oil and set aside.
2. Peel the carrots and grate them finely. Transfer them to a blender or food processor, add sunflower oil, and blend until a smooth, uniform paste forms.
3. In a separate large bowl, beat the eggs with brown sugar until the mixture becomes pale and fluffy, increasing in volume.
4. Gradually combine the carrot-oil paste with the egg and sugar mixture, stirring gently until well incorporated. Add the vanilla essence for a fragrant hint of sweetness.
5. Sift the flour and baking powder together, then fold into the wet mixture carefully, making sure the batter stays light and airy.
6. Pour the batter into the prepared cake pan, spreading it evenly.
7. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Remove from oven and allow the cake to cool completely in the pan before transferring to a serving plate.
9. Dust the top with icing sugar before slicing into portions and serving.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 45–50 minutes
• Servings: 8–10 slices
• Difficulty: Easy

Variations & Substitutions

• Add 50 g (1/2 cup) chopped walnuts or pecans for a crunchy texture.
• Mix in 50 g (1/2 cup) raisins or sultanas for extra sweetness.
• Substitute brown sugar with coconut sugar for a slightly different flavor profile.
• Top with a simple cream cheese frosting instead of icing sugar for a richer finish.

Serving Suggestions