Olive Oil Carrot Cake

Olive oil carrot cake

by Danielle Minnebo December 18, 2019

Olive oil carrot cake

By: Danielle Minnebo

Using olive oil instead of butter makes this carrot cake much lighter while still retaining moisture.

Servings

1 cake

Prep time

Cook time

Recipe

Ingredients

200g grated carrot (approx. 2 carrots)
½ cup olive oil
3 eggs
50g sultanas
50g currants
125g coconut sugar
50g desiccated coconut
100g blanched almond meal
30g potato starch
50g walnuts, chopped
1 tsp ground cinnamon
1 tsp baking powder
Icing
150g plain coconut yoghurt
3 tbsp maple syrup
¼ cup desiccated coconut

Method

Preheat oven to 180°C. Grease and line slice tin with baking paper.
Place grated carrot in large mixing bowl along with olive oil, eggs, sultanas and currants. Mix together with fork until well combined.
In separate bowl, combine dry ingredients. Add to wet ingredients and mix until combined. Pour into slice tin and bake for 40 mins until golden brown or until skewer inserted into centre comes out clean.
Remove cake from tin and allow to cool completely.
To make icing, place coconut yoghurt and maple syrup in bowl and mix until combined. Once cake is completely cool cut into pieces and top each piece with coconut yoghurt and sprinkle of desiccated coconut.

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#Tags: eatwell, eatwellmagazine, olive oil

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.