Heat the oven to 200° Celcius.
Grate the carrots finely. When you do the measuring, you can gently press the grated carrots down to fit more into the 400 ml.
Whisk the eggs and sugar into a thick fluff.
Add the oil and mix it in.
Combine all the dry ingredients.
Add the dry ingredients and grated carrots into the fluff. Do not whisk but use a spatula or similar to turn the batter until everything is combined.
Pour the batter into a lined baking/oven dish. Bake for 25-30 minutes until it is cooked through. I test my cakes with a match. I dip the match into the middle part of the cake, and if it comes out clean, the cake is done.
Let the cake cool down before adding the icing.