A delicious carrot and extra virgin olive oil cake for a cozy afternoon tea with friends.
150 ml extra virgin olive oil Ancino Verde
350 gr (caster) sugar
175 gr plain flour
350 gr carrots (grated)
90 gr pecan nuts (chopped) - or alternatively walnuts or hazelnuts
1 and 1/2 teaspoon ground cinnamon
1 and 1/2 teaspoon baking powder
1 and 1/2 teaspoon bicarbonate of soda
pinch of salt
For the icing:
250 gr mascarpone (or other cream cheese)
150 ml double cream
150 gr icing sugar (sifted)
Preheat the oven 160 C. Butter a 24 cm cake tin and line the base with baking paper.
In a bowl mix well the extra virgin olive oil, eggs and sugar. Mix together flour, cinnamon, baking powder, bicarbonate soda and salt. Sift the dry ingredients in the egg mixture and stir well.
Once the mixture is evenly combined fold in the greated carrots and chopped pecan nuts.
Poor the mixture in the cake tin and bake at 160 C for approximately 1 and 1/2 hour.
Once the cake is ready, removed it from the oven, put it on a wire rack and let it cool down completely.
Now make the icing. Mix all the ingredients in a bowl until light and fluffy. Now spread the icing evenly over the cake and serve.