Carrot olive oil cake
Easily make this no-fuss cake by scraping batter into a prepared pan, tapping it three times on the counter, then baking for 45-55 minutes until golden and fully cooked.
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 cakesandbakes.ca.
Cooking tools:
- Stand mixer
- Hand mixer
- Offset spatula
- Cake pan
- Cooling rack
- Grater
- Peeler
- Kitchen timer
- Toothpick
- Parchment paper
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp freshly grated nutmeg
- ½ tsp ground ginger
- 1 tsp sea salt
- 3 large eggs
- 1 ¼ cups sugar
- 2 cups grated carrots, from about 3 medium carrots
- 2 tbsp grated orange zest
- 1 tsp vanilla extract
- 1 cup extra virgin olive oil
- 4 oz cream cheese, room temperature
- ½ cup Icing sugar
- ½ tsp vanilla extract
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