200 grams/ 7 onces Self-Raising Flour (I use gluten-free raising flour)
1 tsp. Baking Soda
Lemon zest of 1 lemon
1 1/2 tsp. or to taste ground Cinnamon
1 tsp. or to taste ground Nutmeg
1 C. or to taste Coconut Sugar or honey
2 large Eggs or 3 small
1 1/2 C. Sunflower oil
A little water
2 large Carrots, grated (about 1 1/2 C.)
Preheat oven at 180 C/ 356 F. Greased a cake pan and set aside.
-In a bowl mix sugar, oil and eggs. In a separate bowl sift the flour, baking soda. Add cinnamon and nutmeg. Start mixing, add a little water (about 1/4 cup) and keep mixing. Add lemon zest and grated carrot.
-Pour batter into the prepared cake pan, and bake for 35' - 45'. Or until it feels firm and toothpick comes out clean. When ready remove from oven and let it cool completely on a wire rack.
-Serve with a cream or by it self. Enjoy.