Carrot cake with ¿panela or with sugar? I leave them to your liking

Today I want to share this recipe with you. This cake is one of my favorites I made it for the first time a while ago that one of my aunts did it and gave me the recipe, but I modified it. The first time I made it with sugar but then I did not have it, and look for the option of making it with panela, although others call it a piece of paper. I like it a lot more with panela, but I hope you do it and give me your opinion.

3 eggs
½ Cup of Sugar or Panela
½ Cup of Oil
1 Cup of wheat flour
1 cd of baking powder
1 cd of bicarbonate
2 cups grated carrot
½ teaspoon of cinnamon
1 tablespoon of orange zest
1 cd of vanilla

PREPARATION

The yolks from the whites are separated; beat the egg whites until stiff and reserve, in another bowl beat the oil with the sugar (or the panela grated on the thick side) the grated carrot on the thick side, the yolks, the orange zest and the vanilla.
Apart in a cup we sift the flour with the baking powder, the baking soda and the cinnamon we overturn to the previous preparation beating well and we incorporate the reserved clear ones beating with a wooden spoon in enveloping form.
Finally, the mixture is brought to a ½ kilo mold, previously greased and floured, and taken to the oven, which must previously be preheated.

NOTE: The cooking time varies depending on the oven.

NOTE: The cooking time varies depending on the oven.

For those who do not know panela / papelón is this:

And if you have any doubts, here is a bit of information about your obtaining.

It is obtained by evaporating the juices from the sugarcane and then the sucrose is crystallized.

By not having to pass any further process such as refining or centrifugation, this type of sugar keeps all the original properties of sugar cane which makes it healthier in our diet

With nothing more to say here I leave the recipe and photos of the cake I made, one with sugar and the other with panela.

Good luck preparing the recipe