Tangy Carrot Cake Recipe #362196
carrot cake with a tangy taste
by umeko
1 hour | 30 min prep
SERVES 12
- 90 g caster sugar
- 3 eggs
- 180 g unbleached flour
- 1 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 1/2 cup extra virgin olive oil
- 150 g carrots
- 60 g almonds, chopped
- 30 g dried cranberries
- 1 teaspoon lemon zest
- Shred the carrot and squeezed out excess carrot juice.
- Sift flour and salt together.
- Whisk eggs and sugar together (about 20-30 minutes) until the mixture is light, thick and fluffy and the whisk leaves a marked ribbon-like trail behind.
- Add the sifted dry ingredients and olive oil half at a time. Mix well each time.
- Add shredded carrot, dried cranberries and lemon zest. Fold gently.
- Pour the mixture in a 20 cm baking tray lined with baking paper.
- Bake in a preheated oven at 150ºC for 15 minutes, 15 minutes at 125ºC.
- Let it cool and serve.
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5 stars