Carrot Cake

Finely grate the carrots and set them aside.

Sift together the flour, baking powder, and salt, then mix well.

Whip the eggs and sugar together until frothy.

Gradually add the cooking oil to the egg mixture, mixing well.

Add the flour mixture and carrots to the wet ingredients and combine evenly.

Pour the batter into a large pan and spread it out evenly.

Bake at 170°C (338°F) for 35–40 minutes.

Let it cool completely, then top with cream cheese frosting.