Carrot and olive oil cake
By using extra virgin olive oil, this carrot cake had a great taste, was seriously moist and one of the nicest carrot cakes I’ve ever eaten. I’m a bit concerned about the amount of sugar in the cake itself as 500g seems a lot and so next time I might try using less sugar – possibly 350g.
I’ve just realised that I never say anything about heating the oven to 180ºC. When I bake cakes, I use the wood-fired oven after making pizzas for lunch so it’s more a case of waiting for the temperature to drop from over 350ºC to around 200ºC. Normally this takes about four hours or so and then the temperature will remain constant.
1 cup extra virgin olive oil
500g brown sugar
250g self-raising flour
4 large eggs or 5 medium eggs
2 teaspoons ground cinnamon
1 teaspoon salt
125g walnuts, coarsely chopped
500g carrots, coarsely grated
125g salted butter
250g light cream cheese
250g icing sugar
grated zest of 2 large oranges
Line a deep-sided roasting tin with baking parchment. The size of the tin I used was 32cm x 22cm.
In a large bowl beat together the olive oil, sugar and eggs. Slowly add in the flour, salt and cinnamon and mix well. Add the grated carrot and walnuts and give the mixture a good stir.
Pour the mixture into the tin and bake for 35-40 minutes.
Meanwhile make the icing. Cream the butter in a bowl and then add all the other ingredients. Mix well and then keep in the fridge until needed.
Leave the cake to cool on a wire rack for ten minutes before removing from the tin. Leave to cool completely and then spread over the icing.