In a bowl mix up the flour,grated carrot,cardamon,baking powder, salt and zest until they are well mixed.

In a different bowl put in the sugar as you add melted margarine and whisk until well mixed.

Add cooking oil in the mixture above, bit by bit as you continue whisking.

Break your eggs one by one in the sugar mixture as you whisk.

Add in the lemon juice.

Put in your milk as you whisk until the mixture blends in together.

Add in the flour mixture bit by bit and continue blending them together until the paste is smooth.

Grease your sufuria with margarine and dust it with little flour and pour in your paste.

On your jiko make sure there is little charcoal on the bottom part of the sufuria.

Put more charcoal on the lid of the sufuria because the top part takes more time to bake.

To confirm whether your cake is ready insert a toothick in the middle until it comes out clean.

When it's ready let it cool and ice it if you want.