Carrot, orange and Moscatel cake

Ingredients

   350 g steamed carrots
   330 g sugar (+ 2 tablespoons)
   2 dl olive oil (+ 1 c. Soup)
   6 S eggs
   300 g wheat flour (+ 1 c. Soup) with yeast
   1 c. powder cinnamon dessert
   1 c. nutmeg coffee
   1 c. fine salt coffee
   1 c. butter soup
   200 g orange
   1 c. muscat soup

Preparation

   1. Preheat the oven to 180ºC.
   2. Steam the carrots and set aside.
   3. Beat the sugar with the oil for 10 minutes, add the eggs and beat until a homogeneous preparation is obtained.
   4. Add the flour, previously mixed with cinnamon, nutmeg and salt, wrap with a wooden spoon and add the carrots, previously undone with a fork.
 5. Pour the preparation into a cake pan greased with butter and sprinkled with flour and bake for 1 hour.
 6. Cut the orange into slices about 0.5 cm thick.
 7. Put a non-stick frying pan with the remaining oil on the stove, add the orange slices, sprinkle with a tablespoon of sugar and keep on the heat until caramelized. Water with Moscatel, let it evaporate and set aside.
 8. When ready, unmold the cake, let it cool and decorate it with the orange slices and the remaining spoon of powdered sugar in the food processor.