Heavenly Carrot Cake
Everybody loves carrot cake all year round, but Fall makes it even more desirable. We have revisited one of our favorite carrot cake, a recipe we have been making for over 10 years, and substituted the butter with olive oil. The result was absolutely divine. It is by far part of our top 5 cakes and you will want to give it a try.
The surprising element in this cake is pineapple which keeps the cake ultra moist. The addition of cinnamon and allspice makes it appropriate for the Holiday season, and the optional cream cheese frosting the the final touch to this succulent dessert. If you cannot have dairy, avoid the frosting and you will still have a cake your family and friends will be raving about for a long time.
Ingredients
(10-12 cups Bundt Cake, or 11 small loafs or large muffins )
250 gr / 2 cups all-purpose flour
1½ tsp cinnamon
½ tsp sea salt
2 tsp baking Soda
4 eggs
400 gr / 2 cups sugar
300 ml / 1¼ Cup of Extra Virgin Olive Oil
230 ml / 8 oz crushed pineapple { Do not drain }
100 gr / ⅔ cup chopped walnuts
450 gr / 1 pound / 3 cups finely chopped carrots
50 gr / ⅔ cup coconut
Frosting
110 gr / 4 oz cream cheese soften
110 gr / ½ cup butter soften
1 tsp vanilla extract
165 gr / 1½ cup powdered sugar
30 gr / ¼ chopped walnuts
Directions
Photography: Sharisse Rowan Photography
