Carrot Cake

Grate the carrots on the finest grater. Do not squeeze out any juice that forms.

Crack the eggs into a bowl, add sugar and vanilla sugar. Beat with a mixer on high speed for 5 minutes. Time it and beat for at least 5 minutes. This is important.

Then add the grated carrots, mix on low speed, add oil, mix again, add flour and baking powder, mix everything well until you get a viscous mass, slightly thicker than pancake batter. Grease the pan with butter and bake at medium temperature of 170°C for about 45 minutes — until done. The surface may crack slightly — don’t worry.

Dust with powdered sugar (e.g., Dr. Oetker with vanilla flavor).