Carrot cake ... with olive oil!


125ml +30 ml Extra Virgin Olive Oil Agria Gea

250g white sugar

125g butter,slightly melted

250ml milk

3 eggs

250g plain flour nad a little bit more

1tsp Baking powder

1/4 tsp nutmeg

1/4 tsp ginger

1 carrot (grated)

A pinch of salt

1/2 zest of orange

1/2 zest of lemon

1/2 zest of lime

25g sultana raisins (mixed with 1tbsp plain flour)

100g icing sugar

1/2 lemon juice


Preheat the oven to 180oC.Grease a 22cm cake ring with olive oil or butter and dust it with flour.Preheat the oven to 180oC.

In a large bowl, whisk the eggs,sugar, and salt together until frothy. Add the milk, the olive oil, and the butter and mix it until it is all incorporated and the mixture is smooth. Add the flour and baking powder and keep mixing until it is smooth again.
Then, add the grated carrot, the zest of the 3 citrus, nutmeg and ginger.

Pour the half mixture into the cake ring, add the floury sultana raisins and pour the rest mixture.

Bake in the preheated oven for 50 minutes or until cooked.
Tip: Your cake is ready if a sharp knife inserted into the center come out hot and dry.

Leave the carrot cake inside the oven for a further 10 minutes so that it settles without sinking. Remove from the oven and place it on to a wire rack to cool.

For the lemon glaze whisk the icing sugar with the lemon juice and 1 tsp olive oil.

When the cake is cold, pour on top the lemon glaze.