Recipe: Carrot Cake

1 First, boil 0.4 cup (10 cl) of water, plunge your unrolled zan rolls into it and leave off the heat, covered, to soften them.

2 In a large bowl, mix the flour and baking powder, add a pinch of fine salt then make a well in the center (fountain), pour in the sugar, cinnamon, then the 4 eggs beaten like an omelet and stir well.

3 Then add the oil, and finally with a wooden spatula the carrots and zan strips cut into tiny squares.

4 Leave to rest for 1 hour covered for the flavors to blend.

5 Preheat the oven to 355°F (180°C) (gas mark 6).

6 Pour your cake batter into a non-stick mold or flexipan, place in the middle of the oven and bake for 40 minutes.

7 As usual, pierce your cake in its center: the knife tip should come out dry and hot.

8 Serve your carrot cake, for example with a vanilla cream around it, and above all don't tell your friends what they're eating, let them guess!