Carrot cake

Huile d'olive de la Vallée des Baux-de-Provence PDO
Mature flavour
Carrot cake
A PDO
Preparation
15 min
A PDO
Cooking time
40 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 8 personnes
  • To make this carrot cake, you will need:
  • 150g brown sugar
  • 3 eggs
  • 150ml of traditional-style olive oil
  • 200g of flour
  • 2 teaspoons of yeast
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1 pinch of salt
  • 350g of grated carrots
  • 80g of walnuts, chopped into pieces
For the icing:
  • 200g cream cheese
  • 80g icing sugar
  • 2 tablespoons of traditional-style olive oil
  • 1/2 lemon zest

Tip

Annelyse’s tip: Carrot cake is a classic Anglo-Saxon dessert that I absolutely love! The walnuts in the batter aren’t essential, and you can add raisins if you like! Recipe idea… Are cakes your guilty pleasure? Discover all our olive oil cake recipes… > Olive oil, orange blossom and lavender cake > Pear and olive oil pound cake with a subtle flavour > Moist apple, rosemary and olive oil cake

Instructions

  • Preheat the oven to 170°C
  • Using an electric whisk, whisk the sugar and eggs until the mixture is pale and fluffy. Then add the olive oil in a thin stream whilst continuing to whisk. Whisk for a further 20 seconds to combine thoroughly.
  • Mix the flour with the baking powder, spices and salt. Add the grated carrots and walnuts, mix, then fold the mixture into the eggs. Mix gently with a spatula.
  • Pour into a greased tin and bake for 40 to 45 minutes. Leave to cool completely on a wire rack.
  • Prepare the icing by whisking the cream cheese with the sugar, olive oil and zest. When the mixture is smooth and even, spread it over the top of the cake.

Tip

Annelyse’s tip: Carrot cake is a classic Anglo-Saxon dessert that I absolutely love! The walnuts in the batter aren’t essential, and you can add raisins if you like! Recipe idea… Are cakes your guilty pleasure? Discover all our olive oil cake recipes… > Olive oil, orange blossom and lavender cake > Pear and olive oil pound cake with a subtle flavour > Moist apple, rosemary and olive oil cake
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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