Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Roughly cut <quantity>280<unit>g</unit></quantity> of peeled carrot

Place <quantity>3</quantity> eggs and <quantity>130<unit>g</unit></quantity> of vegetable oil in a blender

Add the cut carrot and <quantity>240<unit>g</unit></quantity> of sugar

Blend on high speed for 3m until smooth

Add <quantity>200<unit>g</unit></quantity> of all-purpose flour and blend on low speed to incorporate

Add <quantity>10<unit>g</unit></quantity> of baking powder and blend on low speed to incorporate

Transfer the batter to a silicon or greased and floured loaf pan

Bake the cake for 45m until golden brown

Let the cake cool down and unmold

Slice. The carrot cake is ready

Serve with some cream or jam and enjoy!