Pre-heat static oven to 175°C. In a blender, mix the carrots, add the oil and continue mixing until you have a nice orange cream.
In a bowl, whip the eggs with the sugar until they are light and fluffy, add the grated peel of 1 orange, the cream of carrots and stir.
Mix the flour with the sifted yeast and stir well.
Grease and flour a mould and pour in the dough.
Leave the cake to cool and then unmould it on a pan.
You can serve it with a sprinkling of icing sugar, with a glossy chocolate frosting, with a carrot decoration of choice.