EVOO Carrot Cake
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertollioliveoil.com.au.
Cooking tools:
- Hand mixer
- Offset spatula
- Cooling rack
- Kitchen scale
- Sifter
- Grater
- Skewer
- Oven
- Cake pan
- Parchment paper
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
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
- Bertolli Light in Taste Olive Oil Spray
- 500g cream cheese, room temperature
- 160g cultured butter, room temperature
- 200g icing sugar mixture , sifted
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