serves 4 / one family (standard baking sheet), 1 h 20 mins preparation (incl. 35 mins baking)
180g unsalted butter (plus some for greasing the baking sheet)
100g caster sugar
2 tbsp vanilla sugar (32g)
4 eggs
180g plain flour (plus some for dusting the baking sheet)
2 tsp baking powder
1 pinch mace
1 tsp ground cinnamon
3 tbsp raisins (if you like them)
300g carrots (app. 5 pcs)
lemon zest from half a lemon

Melt the butter in a double boiler. Meanwhile, whisk the sugar and eggs until foamy. Set your oven to 160 °C.
In a bowl, mix all dry ingredients (flour, baking powder, spices, raisins – if you decide to use them).
In a big bowl, grate the carrots finely, leave to rest for a while and then “wring out” excessive juice.
Grate the zest from half a lemon (wash the lemon first), add the whisked sugar and egg foam, melted butter and dry ingredients. Mix thoroughly.
Pour the dough onto a greased and dusted baking sheet.
Put the sheet into the preheated oven, bake for app. 35 minutes.
The cake is ready if no dough sticks to a wooden skewer inserted in the middle.

Enjoy your cake! ☺

Kačka Račáková, used to be the Head of Cold Meals Kitchen, Barrandov Studio, Fresh & Tasty and now you can see her at Mlýnec Restaurant

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