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GRANDMA’S CARROT CAKE RECIPE

INGREDIENTS:

1 BREAKFAST CUP PLAIN FLOUR

3/4 BREAKFAST CUP SUGAR

1 TEASPOON BAKING POWDER

3/4 TEASPOON BICARBONATE OF SODA

1/2 TEASPOON CINNAMON

1/2 TEASPOON SALT

5/8 BREAKFAST CUP EXTRA VIRGIN OLIVE OIL *

2 EGGS

1 BREAKFAST CUP GRATED CARROT

4 TO 5 PINEAPPLE RINGS CRUSHED AND WELL DRAINED

 

1/4 CUP ROUGHLY CHOPPED WALNUTS

TOPPING

100g BUTTER  

100g CREAM CHEESE

200g ICING SUGAR 

1/4 TEASPOON VANILLA ESSENCE

METHOD:

PUT ALL THE DRY INGREDIENTS INTO A BOWL AND MIX TOGETHER WELL. ADD THE EGGS  AND THE EXTRA VIRGIN OLIVE OIL AND MIX WELL. VERY THICK CONSISTENCY. STIR IN THE CARROTS, PINEAPPLE,AND NUTS. BAKE IN A GREASED AND FLOURED 20CM DIAMETER CAKE TIN FOR APPROXIMATELY 1 HOUR. OVEN 160º

TOPPING:

MIX BUTTER, CHEESE AND VANILLA ESSENCE TOGETHER REALLY WELL. ADD ICING SUGAR.

WHEN THE CAKE IS COLD, COVER WITH THE TOPPING AND PAT ALL OVER WITH THE BACK OF A SPOON.

* we recommend ONE MIL FLORES extra virgin olive oil, imported by SANCHEZ & MILLER