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This is truly a fantastic cake and not just in terms of taste. It is made with olive oil in place of butter and produces a softer, moister cake with the same rich tastiness as butter cakes, but it comes with the additional health benefits that follow from a diet rich in olive oil. The addition of spices and oats makes this the perfect dessert for the country home this holiday season!
Ingredients
500g carrot, grated
150 g walnuts
400g sugar
250ml olive oil
4 eggs, beaten
250g plain flour, sifted
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
2 teaspoon allspice or 2 teaspoon cinnamon,
freshly-ground, combined with 1 teaspoon clove, ground
1. Preheat the oven to 170°C/338°F.
2. Mix the flour, baking powder, baking soda, salt and spices well in one big bowl.
3. Mix the sugar, olive oil and beaten eggs in a second bowl until well-mixed and stir into the dry mixture in the first bowl.
4. Add the walnuts and shredded carrot to the mixture and stir well.
5. Grease a 24 cm cake tin and pour the cake mixture in the tin.
6. Bake for about 80 minutes.
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While the cake is in the oven, prepare the glaze for the cake. I have chosen a simple vanilla glaze to offset the richness of the carrot cake (with a sprinkling of oats on the glaze as decoration), but feel free to substitute the glaze with a cream cheese icing or substitute the milk with lemon juice and add a sprinkling of lemon zest for additional flavour!
Ingredients for icing
500g icing sugar
65g butter, melted
1 tablespoon single cream or milk
1 teaspoon vanilla extract
1. Mix all the ingredients together and beat well, adding more milk as necessary.
2. After 90 minutes (or after a wooden stick inserted into the centre of the cake comes out clean), remove the cake from the oven and drizzle the glaze over the cake. Sprinkle a handful of uncooked oats onto the cake for additional bite. Enjoy! |
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