This soft, moist, and delicately flavored cake is simple to make. It requires just a few ingredients, a few utensils, and only about 15 minutes of preparation (plus 45 minutes in the oven). In no time, you’ll create a dessert full of carrots, made even more unique by the fragrance of olive oil.

Ingredients

• Peeled raw carrots, 3 (about 10 oz)
• All purpose or baking flour, 2 cups
• Olive oil, ½ cup*
• Eggs, 2 large
• Brown sugar, 1 cup
• Baking powder, 1 tablespoon
• Zest of 1 orange or 1 teaspoon of pure vanilla extract
• A pinch of salt
• Powdered sugar (to taste) for decoration

Instructions

In a food processor, blend the carrots, then add the olive oil and grated orange zest (or vanilla); continue blending until you have a nice orange cream.

Preheat the oven to 360°F (180°C). Grease and flour a bundt pan.

In a mixer or a bowl, beat the eggs with the sugar until light, then add the carrot cream and mix.

Sift the flour mixed with the baking powder. Add the flour to the carrot mixture and gently fold by hand until batter is uniform.

Pour the batter into a bundt pan.

Bake for about 45 minutes at 360°F (180°C).

Check cooking using a toothpick or the tip of a sharp knife; cake is done when toothpick (knife) comes out dry.

Let the cake cool slightly and run a non-sharp knife around the edges before removing it from the pan. You can serve it with a dusting of powdered sugar or decorate it as desired.

Tips

*The recipe calls for regular olive oil, not extra virgin olive oil, as the latter may have a too strong flavor for a dessert. However, if you have a very mild extra virgin oil, you can use it at your discretion.

I always recommend measuring out all of the ingredients before starting.

This cake is best served after resting overnight. It can be stored covered and at room temperature for 3 or 4 days.