CARROT CAKE

Serves 4
  • cup chopped walnuts
  • cup dried raisins
  • 3 cups carrots, finely shredded
  • 1 cups Arbequina olive oil
  • 4 large eggs
Dry ingredients:
  • 2 cups flour
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1 tsp cinnamon
  • tsp ground nutmeg
  • tsp ground gloves
  • tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1tsp vanilla extract

1. Preheat oven at 315˚.

2. In a large bowl, mix all the dry ingredients.

3. In another bowl, put the eggs and sugar, beat well, then add the olive oil, and stir in the dried ingredients.

4. Lightly butter a 9 inch springform pan, and dust with flour (or with sugar). Pour the mixture into the pan.

5. Bake for about 50 minutes.

You can spread some classic vanilla frosting, once the cake is cold. The cake is better when made the day before.