This Carrot Olive Oil Loaf Cake is so easy and delicious! It works with or without the glaze. Use a box grater to freshly grate unpeeled carrots (pre shredded carrots are too dry to work here.) Add raisins if you like, I prefer just nuts!
1/4 c white sugar
3/4 c brown sugar
2 eggs
1/2 cup olive oil
1 tsp vanilla extract
1/4 tsp salt
3-4 grated carrots (2 cups packed)
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1 cup pecans or walnuts (optional)
Preheat oven to 350 degrees.
In a medium bowl, mix together both sugars, eggs, olive oil, vanilla and salt. Stir to combine thoroughly. Mix in carrots. Then add flour, baking soda, baking powder, and cinnamon, stirring until just combined. Gently mix in nuts if using. Don’t over mix.
Pour into greased loaf pan. Bake for 50-60 minutes. Cake should be golden brown and bounce back when gently pressed in the center. Let cool slightly before removing from pan.
To make glaze, combine:
1 cup powdered sugar
3-4 tsp lemon juice
Start with 3 teaspoons and add fourth if needed. Glaze should be a little thick but spreadable. Wait until cake is cool to add glaze, finish with lemon or orange zest if desired. Wait for glaze to set before slicing.
Comments