Here is a concise summary of the provided transcript:
**Recipe:** Delicious Carrot Cake
**Summary:**
* **Ingredients:** Fresh carrots, eggs, flour, brown sugar, oil, ground almonds, salt, vanilla, baking powder, and cinnamon.
* **Instructions:**
1. Prepare ingredients (grate carrots, sift flour mixture, etc.)
2. Mix sugar, oil, and eggs; then add flour mixture and integrate
3. Add grated carrot and mix well
4. Pour into a preheated oven (170°C/340°F) in a lined mold (18cm x 8cm)
5. Bake for 60-90 minutes (check with toothpick)
* **Post-Baking:**
+ Rest for 10 minutes
+ Unmold and let cool completely
+ Can be stored at room temperature or refrigerated (wrapped in plastic wrap)
* **Result:** A super juicy, spongy, and delicious carrot cake ideal for snacking or with coffee. **Highly Recommended** by the creator.
Here are the key facts extracted from the text, numbered and in short sentences, excluding opinions:
**Ingredients**
1. The recipe uses 6-7 small or 4-5 large fresh carrots (approx. 250g).
2. It requires 4 large eggs.
3. The recipe calls for 250g of all-purpose wheat flour.
4. It uses 250g of brown sugar or cane sugar.
5. 125ml of oil is needed (e.g., olive, neutral, corn, or sunflower oil).
6. 50g of raw ground almonds are used.
7. A quarter teaspoon of salt is required.
8. Half a teaspoon of vanilla essence or gel is needed.
9. 15g (or 1 tablespoon) of baking powder (or royal yeast) is used.
10. Half a teaspoon of ground cinnamon is added.
**Equipment and Settings**
11. A mold with an 18cm diameter and 8cm depth is used.
12. The mold is lined with vegetable paper or baking paper.
13. The oven is preheated to 170°C (340°F) with heat up and down, without air.
**Instructions**
14. The recipe starts by mixing yeast/baking powder, cinnamon, and salt with flour, then sifting.
15. Ground almonds are added to the flour mixture and mixed well.
16. Carrots are grated (or can be chopped in an electric chopper).
17. Sugar and oil are beaten together until combined.
18. Eggs are added one by one, beating well after each addition.
19. Vanilla essence/gel is added and beaten slightly.
20. The flour mixture is added gradually, mixing until just integrated.
21. Grated carrot is added and mixed in.
22. The mixture is poured into the prepared mold.
23. The cake is baked for 60-90 minutes, checking with a toothpick after 60 minutes.
24. The cake is left to rest for 10 minutes before being removed from the mold.
25. The cake can be cooled completely, then wrapped in plastic wrap for storage at room temperature or in the refrigerator.
**Timing and Yield**
26. The cake can be made in advance, even the day before.
27. The yield is a considerable cake, suitable for cutting into multiple slices (enough for a three-layer cake).