Carrot Olive Oil Cake
Good carrot cake recipes are known for their tender, moist crumb bursting with the sweet flavor of carrots. Our version adds raisins, olive oil, almond flour, and pistachios.
Ingredients
- 4 eggs
- ½ cup sugar
- ¼ cup brown sugar
- ¼ cup orange juice, fresh squeezed
- ½ cup olive oil
- 1 tsp vanilla extract
- 1 cup almond flour
- ½ cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 cups shredded carrots, about 2 carrots
- 1 cup raisins
- ⅓ cup pistachios, roasted and chopped
- ¾ tsp cinnamon
- ½ tsp allspice
- ½ tsp nutmeg
- ¼ tsp clove
- ⅛ tsp cardamom
Instructions
- Preheat your oven to 350℉ (180℃). Grease a 9-inch (23 x 4cm) round cake pan or spring form pan.
- In a medium bowl, mix together the almond flour, all purpose flour, baking powder, baking soda, brown sugar, cinnamon, allspice, nutmeg, clove, and cardamom. Set aside.
- In a single layer, spread pistachios on a sheet tray lined with parchment paper, and place in the oven to roast for about 5 minutes, or until they become fragrant and start to brown slightly.
- With a knife or food processor, chop the pistachios and raisins together into small evenly sized pieces. Set aside.
- Peel the carrots and grate them using a box grater or food processor. Set aside.
- Using a stand mixer or hand mixer, whip eggs and sugar until pale yellow and fluffy. Then mix in orange juice, olive oil, and vanilla until incorporated.
- With a spatula or wooden spoon, gently fold in the remaining dry ingredients.
- Pour mixture into the prepared cake pan and bake for 45 minutes.
- Allow the cake to cool then remove from the cake pan to serve.
Nutrition
Calories: 435kcalCarbohydrates: 48gProtein: 8gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 82mgSodium: 183mgPotassium: 372mgFiber: 5gSugar: 22gVitamin A: 5503IUVitamin C: 7mgCalcium: 103mgIron: 2mg
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