Carrot and Olive Oil Cake
Preparation Time 30 mins to 1 hour. Cooking time 1 to 2
hours. Serves 8 - 10
250ml/9fl.oz Extra Virgin Olive Oil
500g/1lb1oz Caster Sugar
4 Eggs, beaten
250g/9oz Plain Flour, plus a little for dusting
2 tsp Baking Powder
2 tsp Bicarbonate of Soda
2 tsp Ground Cinnamon
1 tsp Ground Cloves
1 tsp Ground Cardamom (optional)
1 tsp Sea Salt
125g/4 1/2oz Pecans or Walnuts, coarsely chopped
500g/1lb1oz Carrots, peeled and grated
knob of Butter, for greasing
The mascarpone icing
125g/4 1/2oz unsalted Butter, softened
2 tsp pure vanilla extract
250g/9oz mascarpone cheese or cream cheese
250g/9oz incing sugar
1. Put the olive oil,
sugar and eggs in a bowl and stir until well mixed. Sift the flour and other
dry ingredients into a second bowl and make a well in the centre. Add the egg
and oil mixture and mix thoroughly until blended. Add the pecan or walnuts and
carrots and mix well.
2. Line a 24cm (10inch) springform cake tin with baking parchment, grease it
and lightly dust with flour. Pour in the cake mixture and bake in a preheated
oven at 170C/325F/Gas 3 for 1 hour and 20 minutes, until a skewer inserted into
the centre comes out clean. Let it cool in the tin, then run a knife around
the edge of the cake to loosen and turn out.
3. To make the icing, mix the butter, vanilla and mascarpone or cream cheese
in a food processor or bowl. Gradually add the icing sugar and mix until smooth
and creamy. Do not overmix or the icing may curdle. Spread onto the cake and
make patterns in the top.