All recipes

Spicy Carrot Olive Oil Cake

  • Intermediate
  • First course
Ingredients
  • 1 cup Monini Delicato Extra Virgin Olive Oil
  • ½ cup brown sugar
  • ½ cup golden syrup
  • 1 tsp vanilla paste
  • 3 eggs
  • 2 cups self raising flour, sifted
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp bicarb soda
  • 1 cup shredded coconut
  • 330g carrots roughly grated
Icing
  • 250g softened cream cheese
  • 50g softened butter
  • 2 cups Icing sugar mixture, sifted
Preparation

 

Method

  1. Preheat oven 160
  2. Line a 20cm springform tin with baking paper.
  3. In a large mixing bowl combine oil, brown sugar, golden syrup and vanilla and beat with a mixer for 2 minutes
  4. Add eggs one at a time beating after each one.
  5. Fold in sifted flour, spices & bi-carb, followed by coconut & carrot and mix through until well combined.
  6. Add to cake pan and spread evenly
  7. Bake for 50-60 minutes or until a skewer comes out clean.
  8. Set aside to cool on a baking rack.
  9. For icing combine cream cheese & butter in a medium mixing bowl and beat until smooth, gradually add icing sugar continuing to mix.
  10. Split cake in half and spread with icing, add to top & sides then run a palette knife around to expose cake, naked style icing. 
Add an extra touch
Delicato
© 2025 MONINI - P.IVA 02625300542