Before you begin, set out all of your ingredients. This is called mise en place which means "everything in its place".

Add your eggs to the bowl of a mixer and whip just to lightly combine the whites and yolks.

Once the eggs are lightly beaten, add your sugar. Beat this mixture on medium for several minutes.

Meanwhile sift together the dry ingredients.

We used a small hand sieve and a spatula handle to tap the side. Also, sift the flour onto a length of parchment paper so that you can easily lift the edges to transfer the sifted ingredients over to the mixer.

When your eggs and sugar are sufficiently whipped, they will appear smooth and light in color.

Slowly incorporate the oil by drizzling it into the side of the mixer with the beater still running.

In between each stage, the sides of the bowl should be scraped with a rubber spatula to ensure proper mixing.

Add a portion of the sifted dry ingredients. Allow this to incorporate as much as possible into the batter base.

Scrape the sides of the bowl down.

Add the rest of the dry ingredients.

Give the bowl good scrape and then run the mixer a minute more to combine the last of the flour.

At the very last, add the grated carrot just to lightly mix it.

Butter a round cake pan. Add a small amount of flour to the pan. Shake the pan side to side to get the flour to stick to all of the butter on all parts of the inside of the pan. Discard excess flour. Divide the cake batter equally between prepared pans and bake according to your recipe.