Olive Oil Carrot Cake
Source of Recipe
Internet
List of Ingredients
2 cups unsifted all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups extra-virgin olive oil
4 large eggs
3 cups (1 pound) grated carrots
1 cup chopped walnuts or pecans
2 tablespoons grated orange zest
1 tablespoon confectioners' sugar, optional
Recipe
Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan.
In a medium bowl, stir together 2 cups flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 2 teaspoons cinnamon, and 1 teaspoon salt.
In a large bowl, with wooden spoon, beat together 1 1/2 cups sugar, 1 1/2 cups olive oil, and 4 eggs for 1 minute. Add flour mixture and beat 1 minute longer. Fold in 3 cups grated carrots, 1 cup chopped nuts, and 2 tablespoons grated orange zest.
Transfer mixture to prepared pan and bake until a cake tester inserted into the center comes out clean--about 70 minutes. Cool in pan 15 minutes; loosen edge and invert onto serving plate to cool completely. If desired, sift confectioners' sugar over cake before serving.
Makes 12 Servings
|
|
member logon
