AuthorShai BouwerThis is by far the best carrot cake recipe, no fail and super moist every time.
0.50 cup Olive oil
0.50 cup Brown sugarfirmly packed
2 Eggsbeaten
0.75 cup Plain flour
2 tsp Baking powder
0.50 tsp Bicarbonate of soda
0.50 tsp Ground cinnamon
0.50 tsp Nutmeg
1 cup Grated carrotfirmly packed
0.50 cup Chopped walnuts
1 Large carrotfor decoration
3 tbsp Sugarfor decoration
125 g Cream cheese
0.33 cup Icing sugar
1
Preheat oven to 180 degrees C fan forced. Lightly grease and line cake tin.
2
Combine oil, sugar and eggs in bowl and whisk to combine.
3
The original recipe quantity makes a small cake so I often double the recipe and add an additional tablespoon of olive oil.
Ingredients
0.50 cup Olive oil
0.50 cup Brown sugarfirmly packed
2 Eggsbeaten
0.75 cup Plain flour
2 tsp Baking powder
0.50 tsp Bicarbonate of soda
0.50 tsp Ground cinnamon
0.50 tsp Nutmeg
1 cup Grated carrotfirmly packed
0.50 cup Chopped walnuts
1 Large carrotfor decoration
3 tbsp Sugarfor decoration
125 g Cream cheese
0.33 cup Icing sugar
Directions
1
Preheat oven to 180 degrees C fan forced. Lightly grease and line cake tin.
2
Combine oil, sugar and eggs in bowl and whisk to combine.
3
The original recipe quantity makes a small cake so I often double the recipe and add an additional tablespoon of olive oil.
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