250g sifted flour (with raising powder if possible, if not, add it yourself)
1 tablespoon of oil (olive or sunflower)
5 tablespoons of sugar
half cup of lightly mashed nuts
1,5 to 4 grated carrots, depending on size
half cup of liquid cream
1 vanilla bean
1 small branch of cinnamon
1/2 teaspoon of salt
Boil for a while the vanilla (cut in little pieces) and the cinnamon (mashed) in the liquid cream, strain and put the cream in a bowl.
Add the carrots, nuts, sugar, oil and raising powder if needed. Separate carefully the yolks from the whites, put the yolks in the bowl with the rest of the ingredients and mix, and beat the hell out of the egg whites (there has to be absolutely no yolk in them) until they are very foamy (hopefully, unlike me at this moment, you’ll have a blender). Then add them slowly, stirring, to the mix.
Then add slowly, and stirring all the time, the flour. Put in a greased cake mold and bake in preheated oven.
I use a silicon mold that needs no grease and baking it in the combination microwave/heat oven it’s ready in 10 minutes, but I guess it would take around 30 in a conventional oven, 220ºC or so.