Finely grate the carrots and set aside
Whisk eggs and sugar to a thick and creamy mixture
Slowly whisk down the oil
Mix all remaining dry ingredients in a separate bowl and then add that and the carrots to the wet mixture
Grease and flour a suitable baking pan (you can replace flour with more shredded coconut)
Pour cake batter into the pan and even it out before placing in the middle of the oven at 180°C (350°F).
Bake for 20-25 min
Let it cool