Yes, it tastes like cake
It doesn't taste like salad
Or like vegetables
Olive Oil Carrot Cake
(makes 1 loaf, adapted from smitten kitchen)
Ingredients:
- 2 1/3 c flour
- 1 t salt
- 2 t baking powder
- 2 t pumpkin pie spice
- 1/2 c olive oil
- 3/4 c brown sugar
- 2 eggs
- 1 c apple cider
- 1 t vanilla
- 1.5 c grated carrots
- For the frosting, whisk together 4 oz cream cheese (room temperature), 2 T butter (room temperature), 1/2 t vanilla, 6 T powdered sugar
Instructions:
- Stir together the dry ingredients and then mix in the remaining ingredients, just until combined.
- Generously oil a loaf pan and pour the batter in. Bake at 350 F for 60-70 minutes, or until a knife comes out clean.
- Cool for at least 20 minutes and gently remove from pan. Frost.
- This cake is best on day 2, stored at room temperature. You can then slice it frosted and freeze it for later enjoyment.
Enjoy,
Tofu
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