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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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carrot cake with a tangy taste Ingredients:
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 |
Directions:
1. Shred the carrot and squeezed out excess carrot juice.
2. Sift flour and salt together.
3. 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.
4. Add the sifted dry ingredients and olive oil half at a time. Mix well each time.
5. Add shredded carrot, dried cranberries and lemon zest. Fold gently.
6. Pour the mixture in a 20 cm baking tray lined with baking paper.
7. Bake in a preheated oven at 150ºC for 15 minutes, 15 minutes at 125ºC.
8. Let it cool and serve.
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