Kevin O'Connor's Extra Virgin Olive Oil Carrot Cake With EVOO 'Icing'

Kevin O'Connor's Extra Virgin Olive Oil Carrot Cake With EVOO 'Icing'

Prep
0
Cooking time
75
Serves
6

Method

1. Preheat your oven to 160 degrees Celsius. Grease a large cake tin with a drizzle of extra virgin olive oil. Dust with flour, tap out any excess and set aside.

2. Whisk together the carrots, eggs, buttermilk, sugar, and extra virgin olive oil in a large bowl. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Stir the flour mixture into the carrot mixture until completely combined. Transfer the batter to the prepared pan.

3. Bake for one hour and fifteen minutes or until a cake tester inserted in the center comes out clean. While the cake is baking, prepare the buttercream by thoroughly and vigorously whisking the icing sugar and extra virgin olive oil together. Unmold the cake onto a cooling rack and let cool completely before icing. (Optional) Garnish with carrot ribbons or cleaned carrot tops.

Ingredients Chevron Icon

For the Carrot Cake 

3 cups plain flour, plus a little more for the pan

450 grams of carrots, peeled and finely grated

3 large eggs, at room temperature

1/3 cup of nonfat buttermilk, at room temperature

2 cups of sugar

1 ½ cups of Cobram Estate Light Extra Virgin Olive Oil

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

For the ‘Buttercream’

3/4 cup icing sugar

6 tablespoons Cobram Estate Light Extra Virgin Olive Oil