Preparation time: 15 minutes
Cooking time: 35-45 minutes
Yield: 10x10 inch cake
What's more comforting than a tender, moist and tasty carrot cake? Because we never get tired of this dessert, here's a finger-licking version that combines all your favorite fall flavours with the lightness of our olive and canola oils. Enjoy!
INGREDIENTS
- 3 cups peeled and grated carrots
- 2 ½ cups unbleached all-purpose white flour
- 1 ½ cups brown sugar
- ¾ cup coarsely chopped walnuts
- ½ cup organic unrefined canola oil Maison Orphée
- ½ cup of organic extra virgin olive oil delicate Maison Orphée
- ½ cup milk
- 3 eggs
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- ¼ tsp. fine gray sea salt Maison Orphée
Icing (optional)
- 2 to 3 cups powdered sugar
- 1 package (250g) softened cream cheese
- 2 tbsp. unsalted butter, softened
- 1 tsp. vanilla extract
PREPARATION
- Preheat oven to 350 F and buttera 10-inch or 13x9-inch square pan.
- In a large bowl, combine canola oil, olive oil and brown sugar. Add eggs, carrots and vanilla.
- Sift dry ingredients together.
- Add dry ingredients and milk alternately to first.
- Stir in the nuts.
- Pour into pan.
- Bake 35-45 minutes or until toothpick comes out clean.
- Cool before covering with icing or dusting with powdered sugar.
Glaze
- With an electric mixer on low speed, combine cream cheese and butter in a bowl and beat until creamy.
- Gradually stir in sifted powdered sugar and vanilla until smooth and creamy.
- Enjoy!