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Carrot cake

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Carrot cake recipe

Preparation:

Carrot cake is loved all around the world, known for its moistness and sweetness. Plus, you feel a little bit less guilty about eating cake when it has the word carrot in it! With the help of Extra Virgin Olive Oil from Spain, this cake will be super moist and healthier than it would be if made with other types of oil. Make this cake for a birthday, anniversary, party, or any special occasion. You will not be disappointed with how delicious it ends up being!

For the cake

  1. Preheat the oven to 170ºC and grease a cake tin with a small amount of Extra Virgin Olive Oil from Spain. This helps prevent the cake from sticking to the tin.
  2. Grate the carrots and set them aside for later.
  3. Sift the flour with the baking powder into a bowl. Add the bicarbonate of soda and the cinnamon powder to the mixture.
  4. In a separate bowl, mix the remaining ingredients together: brown sugar, Extra Virgin Olive Oil from Spain, golden syrup, 3 eggs and vanilla. Whisk the mixture until smooth. Add the grated carrots.
  5. Combine the two oil and flour mixtures. Once well mixed, pour the batter into the greased pan and bake for an hour.

For the glaze:

  1. To make the glaze, combine the cream cheese, icing sugar and vanilla in a bowl. Mix until smooth.
  2. Spread the glaze over the baked cake, and now it’s ready to be served! Do you know another way to make this tasty cake that would help Mr. Balding?

Carrot Cake

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60 min
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Ingredients

For the cake:

  • For the cake:
  • 300g carrots
  • 150g self-raising flour
  • 80g plain flour
  • 1 teaspoon bicarbonate of soda
  • Half a teaspoon of ground cinnamon
  • 80g brown sugar
  • 180ml Extra Virgin Olive Oil from Spain
  • 125mg golden syrup
  • 3 eggs
  • 1 teaspoon vanilla essence

For the glaze:

  • 250g cream cheese
  • 80g icing sugar
  • Half a teaspoon of vanilla essence
 

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