Carrot cake with extra virgin olive oil

Carrot cake with extra virgin olive oil

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This cake requires exactly 15 minutes of preparation before cooking. The raw carrots with extra virgin olive oil and orange peel are blended together to produce a fragrant carrot cream, which is then mixed directly in the bowl with the other ingredients. Then, you just pop it in the oven, cook, and enjoy!

Ingredients

for a 22 cm mold

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raw fresh carrots 375 grams
flour 195 grams (or 145 grams of flour + 50 grams of almond flour)
potato starch 45 grams
granulated sugar 195 grams (which you can substitute for brown sugar)
extra virgin olive oil 100 grams
eggs 3
grated peel of 1 orange (preferably organic)
baking powder 16 grams
salt 1 pinch
powdered sugar to decorate

Equipment

1 spatula or whisk, blender, 1 cake pan, 1 medium bowl, chopping board, 1 knife.

Preparation

Pre-heat the oven to 180° C.
Peel the carrots, cut them into large pieces, and put them into a blender together with the orange peel and extra virgin olive oil. Blend for 5-6 minutes until they become a smooth cream. Add the eggs and mix again for a few seconds.
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Put the dry ingredients – the flour, the starch, the sugar, a pinch of salt, and the baking powder – into a separate bowl and mix them together.

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Pour the mixture from the mixer into the flour mixture, and mix with a fork or a hand whisk for a few seconds, until the batter is smooth and homogenous.

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Pour the batter into a well-greased and floured cake pan.

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Reduce the oven temperature from 180° C to 170° C. Bake at 170° for 35-40 minutes – the exact time varies depends on the oven.

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Remove the cake from the oven, let it cool for 15 minutes, and sprinkle with powdered sugar.

Your fluffy carrot cake is ready to be enjoyed!

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Tips

You can store the carrot cake at room temperature for 3-4 days, preferably under a cake bell or wrapped in plastic wrap.

2 Comments

  • Aideen Byrne

    Reply Reply

    Hi Franco,

    This looks lovely so I was checking through the recipe to see what I needed. You mention yeast in the method but it’s not listed in the ingredients. How much is needed please?

    Thanks

    • Mirna

      Reply Reply

      Hello Aideen,
      Thank you for your question and for pointing out! It is baking powder, not yeast, so I have corrected it in the preparation. The amount is the same I have written in the list of the ingredients, 16 grams.
      I hope this helps, and please, let me know in case you need further details.
      Best,
      Mirna

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