A second-place winner in The Olive Tap recipe contest a few years ago, this cake is easy to make for a tasty dessert.
Teresa J. Farney, The Gazette
LEMON OLIVE OIL CAKE
Yield: 10 servings
Baking spray 3/4 cup chopped walnuts or pecans 10 ounce package of shredded carrots 1 1/4 cup all-purpose flour 4 teaspoon Vietnamese "Saigon" cinnamon 1 1/4 teaspoon baking soda 1/4 teaspoon finely ground sea salt 1 1/4 cup sugar 3/4 cup Olive Tap Sorrento Lemon Olive Oil 3 large eggs Lemon cream cheese icing
Place rack in center of oven and preheat to 350 degrees. Spray a 12 cup nonstick Bundt pan. Toast 3/4 cup chopped walnuts or pecans. In a food processor, place a 10-ounce package of shredded carrots and process to a fine chop. Set aside.
Combine flour, cinnamon, baking soda and sea salt in large bowl. Set aside.
Combine sugar, lemon olive oil and eggs in medium bowl and, using an electric mixer, beat until pale and fluffy, about 5-6 minutes. Slowly add dry mixture until blended. Fold in carrots and nuts.
Pour batter into prepared pan. Bake until toothpick inserted near center comes out clean, about 50 minutes. Cool pan on rack for 1 hour. Invert cake onto plate and cool completely.
While cake is baking, blend 1 cup powdered sugar, 3 ounces of cream cheese and 3 tablespoons lemon olive oil until smooth and of spreading consistency. If too thick, add heavy cream to thin.
Spread icing over cake. Cover and chill. Bring to room temperature to serve.
Source: Teresa J. Farney and The Olive Tap