Carrot Cake

Cream the butter with the sugar and mix in the vanilla extract. Add the eggs one by one, then mix thoroughly. Add the baking powder, baking soda, cinnamon, ginger, salt, flour, and oil.

When the batter is smooth and creamy, stir in the peeled and grated carrots (using a large-hole grater) and the crushed almonds.

Bake the batter in two batches in a small, parchment-lined cake tin, in an oven preheated to 175 degrees Celsius, then let it cool.