First, you should start by washing, peeling, grating the carrots, and boiling them in boiling water for about 5 minutes.
Then mix the eggs and sugar in a bowl. Once well mixed, add the milk, melted butter, sifted flour, baking powder, cinnamon, and ginger until all your ingredients are well combined. Set aside.
Drain the water from the carrots and add them to the reserved mixture.
Grease the pan with spray on all sides so that the cake does not stick. You can use a napkin to ensure it is evenly distributed and without excess. When it's hot, pour in the cake mixture.
The first two or three minutes of cooking should be on high heat, then lower the heat and let the bread cook for an hour.
Cover the pan for the first 30 minutes, then remove the lid and finish cooking like this.
When you see that the preparation is semi-dry (like in the photo), flip the cake just like you do with tortillas and continue cooking on low heat.
When ready, carefully unmold it and wait until it’s cool to serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?