Ingrédients pour Olive Oil Carrot Cake
- 2 large eggs
- Olive Oil
- 1 teaspoon vanilla extract
- Sugar
- Light Brown Sugar
- Whole Wheat Flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Cinnamon
- Ground Nutmeg
- 2 cups grated carrots
- Pecans
- Sweetened Coconut
- Crushed Pineapple
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Comment préparer Olive Oil Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, beat 2 large eggs with an electric mixer until light and frothy. Slowly drizzle in 1 cup extra virgin olive oil while the mixer is running.
- Add 1 teaspoon vanilla extract and then gradually add 1 ½ cups granulated sugar and ¾ cup packed brown sugar, beating until well combined. You should have a thick, foamy, light-colored mixture.
- In a medium bowl, whisk together 2 cups whole wheat flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 2 cups grated carrots, 1 cup chopped walnuts or pecans (optional), 1 cup shredded coconut, and ½ cup crushed pineapple (drained).
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust generously with confectioners' sugar and slice to serve.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
180g
Fat
33g
Carbs
21g
