Carrot Cake

Posted on by DVarb

I got this recipe from my mother many years ago and initially I was very skeptical, since it was quite unusual for us to use carrots (It’s a veggie!) in desserts.

The moment I tested this delicious cake though, it turned to one of my favorites. Now it is one of my go-to desserts for afternoon coffee-with-friends, potlucks etc. To be honest, through the years I have tried many other versions of the carrot cake, both home-made or store-bought, but this one remains my all-time favorite carrot cake ever. The rich aromas, flavors and textures are simply difficult to resist!

And it has 2 full cups of fruit and veggies! What’s not to like?! 

Carrot Cake

  • Servings: 24 squares
  • Difficulty: Easy
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Ingredients

  • 1 cup olive oil
  • 1 cup sugar
  • 1 cup shredded carrots
  • 1 cup shredded apples (Gala, Macintosh or whatever sort you like)
  • 1 cup walnuts cut in very small pieces
  • 3 eggs
  • 1 tsp soda bicarbonate
  • 1 cup white flour ( I work with white bread flour)
  • 1 cup raisins
  • Juice of 1 lemon

Directions

  1. Preheat oven to 400F/200C
  2. Beat the eggs and sugar with a mixer (no need to separate egg whites from yolks) until the mixture becomes a light yellow and doubles in volume.
  3. Add the olive oil and lemon juice.
  4. Combine the flour and the baking soda and pour the dry ingredients into the eggs’ mixture.
  5. Add the shredded carrots and apples, walnuts and raisins.
  6. Stir everything with a spatula.
  7. Pour the mixture onto a well oiled and floured baking pan and bake in oven at 200 C for about 45 minutes.
  8. Test with a bamboo skewer ( or tooth pick) until the skewer (pick) comes out non-sticky from the mixture.
  9. Take out of oven and let it cool completely.

Enjoy with coffee or tea.

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