Posted On: 2019-05-12 09:15:29
Recipe credit: www.vegetables.co.nz/
Serves 12
1¼ cups New Zealand extra virgin olive oil
2 cups soft brown sugar
1 teaspoon cinnamon
4 eggs
3 cups grated carrot
2 cups wholemeal flour
½ cup white flour
1 teaspoon baking powder
thin carrot ribbons, for garnish
Preheat oven to 180°C.
Spray a 22 cm round cake tin with oil, line the bottom with a round of baking paper & spray lightly.
Place the extra virgin olive oil, brown sugar & cinnamon in a bowl & beat until creamy.
Add the eggs one at a time & beat well after adding each egg.
Place carrots in another bowl, add the flours & baking powder & mix well.
Add the carrot mixture to the egg mixture & mix to combine.
Pour into the prepared cake tin & spread the top out evenly.
Bake in preheated oven for 1–1¼ hours or until a skewer comes out clean when inserted into the middle.
Remove from the oven, & cool.
Remove from the cake tin & ice with a cream cheese icing.
Decorate with carrot ribbons & serve.

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