CarrotDessertsOlive OilVegetarian

Ultimate Carrot Cake

A tea-time classic recipe: our ultimate fruity and spicy carrot cake recipe with a twist. That's right, you guessed it... it's got Filippo Berio Mild & Light Olive Oil in it. This delicious traybake is simple and deliciously moist. Perfect with an afternoon cuppa!

Prep Time: 20 mins
Cooking Time: 50 mins
16 people

Used in this recipe

Ingredients

200ml Filippo Berio Mild & Light Olive Oil
175g caster or soft light brown sugar
3 large eggs
1 tsp vanilla extract
250g carrots, peeled and finely grated
1 x 227g can pineapple pieces, well drained and finely chopped
175g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
Thick glace icing:
225g icing sugar
2 tbsp lemon juice

Method

Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease a 23cm square shallow tin and line with baking parchment.
Put the Filippo Berio Mild & Light Olive Oil, sugar, eggs and vanilla into a large bowl and beat well with an electric mixer until smooth. Stir in the grated carrots and pineapple.
Sieve the remaining dry ingredients together then add to the bowl and fold everything together. Turn into the prepared tin and level.
Bake for 45-50 minutes until deep golden brown and a skewer comes out clean. Leave to cool for 5 minutes, then turn out onto a wire rack to cool. Remove the lining paper.
To make the icing, beat the icing sugar with the lemon juice until thick and smooth. Place small spoonfuls over the cake then carefully spread evenly over the cake with a palette knife dipped in hot water.
Allow to set then cut into 16 portions before serving.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.