This recipe is from Carlos’s Grandma. It isn’t a sweet carrot cake like we have in the US, its like a breakfast cake but if you put cream cheese frosting on it then it can be a desert cake.
Breakfast Carrot Cake
- 3 eggs
- 3/4 cup sunflower oil (or other vegetable oil)
- 2 grated carrots
- 1 cup sugar
- 3 cups flour
- 1 Tbs baking powder
- 1/2 cup milk (if needed)
Mix wet ingredients together. Mix dry ingredients separately. Add dry ingredients to wet ones adding the milk if needed.
Bake at 170 for 40-50 minutes or until golden brown.