Ultimate Carrot Cake
Preparation time: 20 minutes
Cook time: 50 minutes
- 200 ml (4/5 cup) Filippo Berio Mild & Light Olive Oil
- 175 g (6 oz) superfine or soft light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 250 g (9 oz) carrots, peeled and finely grated
- 1 x 227 g can (8 oz) pineapple pieces, well drained and finely chopped
- 175 g (6 oz) plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
Thick glacé icing:
- 225 g (8 oz) icing sugar
- 2 tbsp lemon juice
Preheat the oven to 180°C/350°F. Grease 23 cm square shallow pan and line with baking parchment.
Put the oil, sugar, eggs and vanilla into a large bowl and beat well with an electric mixer until smooth. Stir in the grated carrots and pineapple.
Sieve the remaining dry ingredients together, then add to the bowl and fold everything together. Turn into the prepared pan and level.
Bake for 45-50 minutes until deep golden brown and a skewer comes out clean. Leave to cool for 5 minutes, then turn out onto a wire rack to cool. Remove the lining paper.
To make the icing: beat the icing sugar with the lemon juice until thick and smooth. Place small spoonfuls over the cake then carefully spread evenly over the cake with a palette knife dipped in hot water. Allow icing to set, then cut into 16 portions before serving.