400 g carrots, peeled and grated ½ cup butter or 100 g 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g 4 eggs 1 cup caster sugar or 200 g 1 teaspoon vanilla essence 1 cup white self-raising flour or 140 g, sifted
Melt butter in a large saucepan, add the carrots and stir over medium heat for 5- 6 minutes, add NESTLÉ® Sweetened Condensed Milk and stir for 6-8 minutes or until mixture caramelizes. Remove from heat and set aside to cool.
Whisk the eggs and sugar for 6-8 minutes, then whisk in the vanilla essence.
Sift the flour over the egg mixture in three batches and use a metal spoon to fold the mixture together as light as possible. Add in the carrot mixture gently.
Pour the mixture into a 22cm greased and floured round baking tin. Bake in a 175°C preheated oven for 30-40 minutes or until a skewer inserted in the center comes out clean. Turn out onto a wire rack to cool.