Moist, Quick and Delicious Carrot Cake

1. Peel the carrots and boil them in water with a pinch of salt, the cinnamon sticks, and the lemon peel.
2. Once cooked, remove the water, cinnamon sticks, and lemon peel.
3. Puree the carrots using a blender or food processor and let it cool.
4. In a separate bowl, beat the eggs with the sugar.
5. Then, add the lemon zest and lemon juice, mix, and gradually add the flour.
6. Finally, add the carrot puree and mix everything well.
7. Pour the batter into a buttered and floured baking pan.
8. Bake at 350°F (175°C) for about 50 minutes.
9. When testing with a toothpick, it's normal for it to come out slightly moist, as this is a moist cake.
10. Decorate with powdered sugar.

Recipe & Photo Credit: Receitas do Mundo