Indulge in the 'Ultimate Carrot Cake', where moist, spiced cake meets creamy frosting for an irresistible treat. This classic favourite, made using Filippo Berio's Mild and Light olive oil, is packed with fresh carrots and a blend of warm spices, offering a rich and flavourful experience. Perfect for any occasion, it will be a standout addition to your bakery's menu!
Ultimate carrot cake
Ingredients200ml Filippo Berio Mild & Light olive oil 175g caster or soft light brown sugar 3 large eggs 1 tsp Prova Gourmet Madagascan vanilla extract 250g carrots, peeled and finely grated 1 x 227g can pineapple pieces, well drained and finely chopped 175g plain flour 1 tsp bicarbonate of soda 1 tsp baking powder 1 tsp cinnamon Thick glace icing: 225g icing sugar 2 tbsp lemon juice |
MethodPreheat the oven to 180ºC/350ºF/Gas Mark 4. Grease a 23cm square shallow tin and line with baking parchment. Put the Filippo Berio Mild & Light olive oil, sugar, eggs and Prova Gourmet vanilla extract into a large bowl and beat well with an electric mixer until smooth. Stir in the grated carrots and pineapple. Sieve the remaining dry ingredients together then add to the bowl and fold everything together. Turn into the prepared tin and level. Bake for 45-50 minutes until deep golden brown and a skewer comes out clean. Leave to cool for 5 minutes, then turn out onto a wire rack to cool. Remove the lining paper. To make the icing, beat the icing sugar with the lemon juice until thick and smooth. Place small spoonfuls over the cake then carefully spread evenly over the cake with a palette knife dipped in hot water. Allow to set then cut into 16 portions before serving. |
Recipe courtesy of Filippo Berio.
