Mastering the art of carrot cake can be a tricky affair due to its high moisture content from the veggies, which can leave the sponge feeling sticky and undercooked if not done right. Overbaking is often the mistake made in an attempt to combat this issue. But with the perfect recipe , it's a breeze to make a delightful carrot cake, says Phil Bianchi, food and flavour maestro and founder of The Gift of Oil.
He recommended: "Before it's time to bring out the Christmas cake, try this olive oil carrot cake recipe. Using olive oil in cakes makes a very delicate and moist sponge. The use of olive oil adds to the flavour of the cake and compliments the carrots rather than overpowering it.
"Plus, olive oil has great health benefits, as do carrots, so while it's still a treat it doesn't feel too naughty." Ingredients One cup sugar Three peeled & grated carrots Half a cup of Sicilian Olive Oil One teaspoon of baking powder One teaspoon of baking soda 85g cream cheese or vegan cream cheese Two tablespoons of soft butter or vegan butter Two teaspoons of lemon juice One and a half cups icing sugar One and a half cups of plain flour Method For the best results, bake your carrot cake in a preheated oven at 190C. Start by greasing your cake tin - either a standard loaf size or a square traybake - with butter or lining it with greaseproof paper.
In a large bowl, mix all ingredients except for the flour and carrots. Grate the carrots and then dry them slightly by sandwiching them between two .
