Carrot cake

INGREDIENTS

•  170 g flour
• 130 g Bioleane organic virgin rapeseed oil
• 2 tbsp Bioleane organic virgin camelina oil
• 3 eggs
• 3 carrots
• 150 g sugar
• 1 sachet vanilla sugar
• 1 sachet baking powder

PREPARATION

1. Mix the eggs, sugar and vanilla sugar with an electric mixer.
2. Add the rapeseed and camelina oils.
3. Add the flour and baking powder. Mix to obtain a smooth, homogeneous batter.
4. Grate the carrots and add to the batter. Mix.
5. Pour into a baking pan and bake 30 minutes at 180°C.