Diana Chan's EVOO Carrot Cake

Diana Chan's EVOO Carrot Cake

Cooking time


1. Mix wet ingredients 

2. Sift dry ingredients

3. Add dry to wet ingredients

4. Bake in lined tray at 180 degrees celcius for approximately 60 minutes

Cream cheese frosting:

Blitz all ingredients together and spread over cooled cake

Ingredients Chevron Icon

3 Carrots (grated)

3/4 cup of Cobram Estate Light Extra Virgin Olive Oil

2 free range eggs

1 cup of brown sugar

1 cup of plain flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Pinch of salt

Handful of chopped walnuts and raisins

Cream cheese frosting:

1 cup icing sugar

45 grams butter

100 grams cream cheese

Juice & zest of 1 lemon