Moist and Beautiful Carrot Cake

• 120 grams Carrot
• 2 Eggs
• 100 ml , or 80 ml for a low-fat version Vegetable oil
• 100 grams, or 80 grams for a low-sugar version Light brown sugar (or white sugar)
• 70 grams Cake flour
• 85 grams Almond powder
• 1 tsp Baking powder
• 1 tsp Cinnamon
• 1 to 2 tablespoons Your choice of liqueur
• 1 pinch Salt
• 1 dash Sliced almonds for decoration

1. Peel and grate the carrot.
2. Combine the vegetable oil, light brown sugar, and egg in a bowl, and mix.
3. Whisk until it becomes pale and creamy.
4. Sift the flour, baking powder, and cinnamon into the mixture.
5. Next, sift in the almond powder.
6. Lightly squeeze out the liquid from the grated carrot, add the carrot, a little salt, and your choice of liqueur to the mixture, and mix well.
7. I squeezed out about 50 ml of carrot juice; this amount may depend upon the variety of carrot.
8. This is approximate.
9. Line a pound cake pan with parchment paper, pour in the batter, then sprinkle on sliced almonds for decoration.
10. Bake for 35 to 40 minutes in an oven at 170C.
11. It's done when a skewer inserted into the middle comes out clean.
12. Slice it up and serve when it cools.

carrot, eggs, vegetable oil, brown sugar, flour, almond powder, baking powder, cinnamon, liqueur, salt, almonds

Taken from cookpad.com/us/recipes/143665-moist-and-beautiful-carrot-cake (may not work)