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olive oil carrot cake recipe

Course Dessert
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 4 carrots
  • 7 oz hazelnuts flour 200 gr
  • 5 oz Manitoba flour 150 gr
  • 3.5 oz oatmeal flour 100 gr
  • 1.5 teaspoons baking powder
  • 1 pinch salt
  • 3.5 oz raw honey 100 gr
  • 1.7 extra-virgin olive oil 50 gr
  • 1 cup apple juice sugar-free
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground allspice

for the glaze

  • 5 oz brown confectionary sugar (you can diy, instructions below – in this case you’ll need a teaspoon of corn starch) 150 gr
  • 1 egg white very fresh eggs
  • 2 chamomile bags or 2 tablespoons of chamomile flowers

garnish:

  • edible wildflowers

Instructions

  1. Preheat oven to 350°F (180°C). Peel and finely julienne the carrots. If whole, grind hazelnuts and oatmeal.

  2. Place wet ingredients in the mixer’s bowl: honey, olive oil, and apple juice. Add spices and mix well. Add dry ingredients: hazelnut flour, Manitoba flour, baking powder and salt. Mix well.

  3. Pour the batter in 3 6’’ cake pans and bake 20 minutes or until a wood skewer or knife, comes out clean. You can also use one single medium size cake mold. In that case, bake 5-10 minutes more.

  4. Let the cakes chill completely. Meanwhile, prepare a super strong chamomile tea: 2 bags in a ½ cup of simmering water, 2, maximum 3, minutes infusion.

frosting

  1. If you are making your own brown confectionary sugar, place regular brown sugar in the food processor, add a teaspoon of starch (I use corn starch) and pulse until finely pulverized.

  2. Beat the egg white until firm and peaky. Add the sugar and a few tablespoons of the chamomile tea, and mix well. 

  3. When cakes get to room temperature, pile them, adding a layer (about 2.5 tablespoons) of the chamomile cream in between. Refrigerate 5 minutes. 

  4. Add a top and a side layer, and refrigerate 5 minutes more. 

  5. Finally, pour all the remaining cream over the cake, let it pour down the sides, and adjust with a spatula. For a really, really, solid finish keep on adding thin layers and refrigerating (larger intervals, about 15-20 minutes) until you get the desired thickness.

  6. Your cake is ready. Decorate it with colorful wildflowers!

Recipe Notes

If you refrigerate the cake overnight, the cream will turn into a firm frost. Just remember to take it out of the fridge at least an hour before serving it.