Dark Carrot and Olive Oil Cake




1 ½ cups flour

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

1 ½ teaspoon cinnamon

1 cup white sugar

¾ cup light olive oil

3 eggs

1 teaspoon vanilla extract

3 ¼ cup grated carrots (Wairuna Organics)



Pre heat the oven to 180 degrees.

Line a 22cm springform cake tin.

Sift together the flour, baking powder, baking soda, and cinnamon. Mix through the sugar.

Beat the olive oil, eggs, and vanilla together in a separate bowl.  Add in the carrots and mix through.

Add the carrot mix into the dry ingredients and fold through.  Do not over mix.

Pour into prepared tin and bake for approx. 35mins or until it springs back when gently pressed in the centre.

Sprinkle with icing sugar to serve.

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