Vegan carrot and hazelnut sponge cake

• Preheat the oven to 180 ºC.
• Grate the carrot into a bowl.
• Add sunflower oil, soy milk and orange juice stirring until well mixed.
• Add the flour with the raising agent previously sifted and mix.
• Add the brown sugar and the ground hazelnut, stirring well until a smooth mass is obtained.
• Pour the mixture into the mold.
• Bake at 180 ° C for approximately 45 minutes.

Notes:

• The cake unit is taken as a reference for one serving.
• In a modular oven, program 3/4/3.