See Also: Breads · Breakfast and Brunch · Cooking Club · Desserts
Carrot Olive Oil Cake or Bread
From Dorothy McNett's recipes at www.dorothymcnett.com. This works as a wonderful bread to slice and serve with cheeses and salami for appetizers, as well as a breakfast or brunch bread, and of course can be served as dessert with a dollop of ice cream or creme fraiche! When fresh dates are available, they make a wonderful garnish!
olive oil for brushing the pan
1 to 1 1/4 cups grated carrots
2 eggs
1 cup raw sugar
2/3 cup extra virgin olive oil
1 1/2 cups all purpose unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon cinnamon
Preheat oven to 350 degrees. Brush about 1/2 teaspoon olive oil on bottom and halfway up the sides of a 5 by 9 inch loaf pan. Scrub but do not peel the carrots and shred them, measuring to get about 1 - 1/4 cups. Set aside. In batter bowl, using electric mixer or a heavy whisk, beat the eggs well, adding the sugar gradually and beating until thick. Slowly drizzle in the olive oil, beating until thoroughly mixed. In another bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Blend into the batter along with the carrots. Spread into the prepared pan and bake about 45-60 minutes, or until nicely browned and no longer moist on the top. Place on a wire rack to cool. Invert and slice!
Recipe created 2013-09-24.
