• 300 g carrot
• 5 eggs
• 200 g sugar
• 200 g flour
• 1 sachet of yeast
• 1 dose of Catalan Vinaigrette:
  o 50 ml Bittersweet of Porto
  o 100 ml extra virgin olive oil
  o ½ teaspoon of salt
  o 10 g toasted hazelnuts
  o 10 g toasted almonds
  o 10 g pine nuts
  o 10 g raisins

1. Beat the egg yolks and sugar.
2. Add the flour, the yeast and the Catalan vinaigrette.
3. Clean, peel and grate the carrots.
4. Add and mix everything together.
5. Beat the whites until stiff.
6. Add slowly and mix gently.
7. Place the cake dough in a non-stick baking mould.
8. Bake in the oven at 200°C about 45 minutes, until cooked in the centre and
brown.
9. Remove from the mould and serve.

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