Carrot Cake Using A Whole Carrot

• 150 grams Carrot (grated)
• 2 Eggs
• 60 grams Sugar (or soft light brown sugar)
• 50 grams Grapeseed oil (or vegetable oil)
• 120 grams Cake flour
• 1 and 1/2 teaspoons Baking powder
• 1/2 tsp Cinnamon powder

1. Crack eggs into a bowl and beat.
2. Add the sugar and vegetable oil and beat some more.
3. Sift the ingredients into the bowl and combine them using a rubber spatula.
4. Then, add the grated carrot.
5. Pour the mixture into the muffin tins.
6. Bake in an oven preheated to 170C for 20-25 minutes.
7. Please adjust the baking time and temperature depending on your oven.
8. (The tins pictured are from the 100 yen shop.)
9. See?
10. So very fluffy!
11. They will be even more moist the following day.

carrot, eggs, sugar, oil, flour, baking powder, cinnamon powder

Taken from cookpad.com/us/recipes/168427-carrot-cake-using-a-whole-carrot (may not work)