Peel and grate the kintoki carrot. (This time, my grated carrot yielded 150 g ).
Whisk the grated carrot, eggs, sugar, and olive oil together thoroughly.
Mix together the ingredients and sift.
Add the sifted ingredients to the carrot mixture and use a rubber spatula to fold together, scraping from the bottom of the bowl.
Pour the batter into the cake pan and bake in an oven at 170 for 40 minutes.
To prevent the top from burning, cover with aluminum foil after about 20 minutes.
Once cooled, remove from the cake pan, wrap in plastic and let sit for a day for even more delicious pound cake!