Peel the carrot and grate half of it.

Finely mince the other half.

Beat the egg and sugar with an eggbeater until the mixture turns white and fluffy.

Sift in the cake flour and baking powder, gently mixing from the bottom up to avoid deflating the batter.

Slowly mix in the vegetable oil until combined.

Add the grated and minced carrot from Steps 1 and 2, along with the lemon juice, mixing until the batter is smooth.

Pour the batter into a cake pan, ensuring it's lightly oiled or lined with parchment paper.

Drop the pan on the counter 2-3 times to release any trapped air bubbles.

Preheat the oven to 170C (338F) and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

Once cooled, slice and serve.