Carrot sponge cake 🥕

Peel and grate the carrots (I grate them on a fine grater), grate the lemon peel and add the juice of one lemon to the carrots (the more lemon juice, the more acidic the cake will be, so it's up to you, I usually add half a glass of juice).

Beat the eggs with a pinch of salt and add the yogurt and coconut oil and stir with a whisk until it has a homogeneous consistency.

Add the carrot to the mixture and mix until it is integrated (I recommend changing the rods for a spoon, I have a wooden spoon that I only use for baking, but any will do). I usually let it stand for a couple of minutes before adding the almond flour and yeast and mix again.

This is to everyone's taste. I also add a little cinnamon, nutmeg, vanilla essence and a handful of crushed walnuts.

Preheat the oven and prepare the baking pan and bake in the oven for 30-35 minutes at 180-200° depending on the oven.

Can be left as is or add the cream cheese frosting. 15g coconut oil + 30g cream cheese. When the cake is cooled add the frosting and put in the refrigerator to dry.