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Carrot Cake with Extra Virgin Olive Oil

Status Approved
Name	Carrot Cake with Extra Virgin Olive Oil
Category	The Bakery, Cakes & Pastries, European
Serves/Yields	2 loaves
Difficulty	Easy
Introduction
	It's very easy and very light - and you can always pretend that because it is made with olive oil instead of butter the fact that it has six eggs doesn't count. Happy baking!
Ingredients
	6 eggs 2 cups granulated_sugar or brown_sugar 2 cups grated carrot Zest of 2 oranges 1/4 cup Grand Marnier or Cointreau (works fine with Metaxa 3 star) 2 1/2 cups self_raising_flour 1 cup extra_virgin_olive_oil A little extra virgin olive oil for oiling pans A little additional flour for flouring pans
Directions
Step: 1	Preheat the oven to 160°C (320F). Cream the eggs with the sugar until fluffy. Add the carrot, zest and liquer. Gradually add the flour and olive oil, mixing well. Oil a baking dish and dust lightly with flour. Pour in the mixture. Bake in a preheated oven at 160°C (320F) for 50 - 55 minutes. Tips: If your oven errs on the hot side, you may find it helpful to put the baking dish in a roasting pan with a couple of inches of water. You can either let the cake cool a few minutes and then turn it out onto a rack to cool in the usual fashion or you can serve it Greek style, cut into squares or diamonds, straight from the tin.

Time submitted: Thursday, May 19. 2005 at 17:53:37
Contributed By: guido

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Average score: 2.25 () votes: 20

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