• Bruni

Olive Oil Carrot Cake



Carrot cake with extra soft crumb and no fussy additions. Just - moist, lightly spiced and tender texture. If you like how this sounds - you will love this cake.


Strong, black tea adds additional flavour and wholemeal flour (or rye flour) and ground walnuts are adding a little bit of texture and flavour to this humble cake. Olive oil mixed with hot tea creates beautiful combo which delivers that extra soft crumb. The cake will keep fresh for 3-4 days, making it a great little treat which you can bake on Saturday/Sunday and have ready for your teatime throughout the week.


Added bonus - you don’t need a mixer to prepare this cake. Whisk or fork is all you need here. Dry ingredients are mixed together, then wet ingredients are mixed together with carrots, then both are combined. Easy-peasy, quick to prepare and delicious!


We use here our favourite, zesty, lemon-salted butter glaze. If you are a fan of cream cheese frosting - use this recipe.




For a good bake:


- Ingredients at room temperature - make sure all ingredients are at room temperature. Especially carrots! Leave carrots at room temperature for 1 hour before baking.


- Carrots - you will use 2 medium-sized carrots (280g - weighed unpeeled, 220g - weighed when shredded). Grate carrots on medium scale.


- Wholemeal or rye flour - if you want to keep the crumb tender and soft, without extra texture - go for weak wholemeal (or rye) flour. If you happen to have medium or strong flour (some texture/flaky bits) - sift flour to leave the coarse grains out. If you don't have wholemeal or rye flour at hand - use all purpose flour instead.


- Spices - we are using cinnamon, nutmeg and allspice in this bake. If you are not a fan of nutmeg or allspice, cardamom and cloves will work in this bake too.


- Hot, strong tea - hot tea poured into olive oil will create a beautiful combo which delivers the softest crumb in this bake.


- Baking soda - to activate soda in this bake - you will add it to wet ingredients (and small amount of baking powder - to dry ingredients). Measure baking soda with caution (1 and 1/2 flat teaspoons).


- Don’t over-mix - when adding dry to wet ingredients mix only until combined. Few swift moves will bring the cake batter together.




Olive Oil Carrot Cake Recipe


Yield: 12 servings

Time: 25min prep + 70min baking

Tin: 10cmx20cm loaf tin (2lb/900g)


Ingredients:


- 2 medium carrots - 280g (unpeeled), 220g (peeled and shredded on medium scale)

- 225g all-purpose flour

- 60g wholemeal flour (or rye flour), weak

- 100g ground walnuts or pecans

- 2 tsps cinnamon

- 1/2 tsp allspice

- 1/2 tsp nutmeg

- 1/2 tsp baking powder

- 1/4 tsp salt

- 100g granulated white sugar or caster sugar

- 100g light brown sugar

- 120ml olive oil

- 120ml black tea, hot

- 1 and 1/2 flat tsps baking soda

- 3 large eggs


Salted Butter- Lemon Glaze OR Cream Cheese Frosting (and toppings) from this recipe:

- 20g salted butter

- 80g confectioners’ sugar

- 1 Tbsp (15ml) clear lemon juice


Method:


1. Preheat the oven to 180C (160C fan forced). Brush tin with thin layer of butter and line with two criss-crossed pieces of parchment paper. Leave some collar above the rim of the tin (2-3cm overhang).


2. Grate carrots: Wash, peel and grate carrots (on medium scale). Set aside.


3. Prepare dry ingredients: Mix flours with ground walnuts, cinnamon, allspice, nutmeg, baking powder and salt. Sift (it will take 1-2 minutes as walnuts will ‘coat’ flour). Add white and light brown sugars, whisk until combined.


4. Prepare wet ingredients: In your main mixing bowl mix oil with hot black tea (whisk until combined). Add baking soda and whisk until dissolved, then add eggs and again whisk until combined. At the end add shredded carrots and mix until incorporated.


5. Combine: In two turns add dry ingredients (Step 3) to wet ingredients (Step 4) and whisk briefly only until incorporated and no flour pockets remain. Pour into the baking tin.


6. Bake at 180C (160C fan) for 70 minutes. Check with the skewer if fully baked through. When baked, remove from the oven and let the cake cool for 15 minutes, then run thin knife around the edges and transfer the cake to the cooling rack.


7. Salted Butter-Lemon Glaze: In a small pot, over medium heat, melt salted butter, add confectioners' sugar and lemon juice and mix until all ingredients are combined and glaze is smooth (don’t cook!). Brush warm cake with the glaze. If the glaze is setting too quickly - warm it up a little bit.



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