EVOO Carrot Cake | Bertolli Olive Oil
Delight in a moist and flavourful EVOO carrot cake, enriched with extra virgin olive oil. Easy to make and ready in just 1 hour, perfect for any occasion.
Ingredients
- 180g plain flour
- 2 tsp ground mixed spice (we used cinnamon, ginger, clove and nutmeg)
- 1¼ teaspoons bicarbonate of soda
- ½ teaspoon salt
- 200g brown sugar
- 70g mascarpone
- 45g Bertolli Light in Taste Olive Oil
- 2 large eggs
- 3 large carrots, grated
- Finely chopped pistachio nuts, to decorate
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