Carrot Cake with Cream Cheese Icing and Dulce de Leche Sauce


  • Carrot Cake
  • 1 cup + 2 tablespoons (132 gr) ‘00’ flour
  • 1 ¼ teaspoons (5 gr) baking powder
  • 1 teaspoon (6 gr) baking soda
  • ½ teaspoon (2 gr) sea salt
  • 3 eggs (150 gr)
  • 1 cup (198 gr) sugar
  • ¾ cup (177 ml) Marina Colonna Olive Oil Marina Colonna Classic Extra Virgin Olive Oil
  • 1 cup (100 gr) peeled and shredded carrots
  • 1/2cup (75 gr) raisins
  • 2/3 cup (75 gr) minced walnut kernels
  • 1/8 teaspoon freshly ground mixed peppercorns (white, green, pink and black)
  • 1/8 teaspoon each of powdered allspice, cinnamon, cloves, ginger and nutmeg
  • Cream Cheese Icing
  • 2/3 cup unsalted butter room temperature
  • 4 oz cream cheese full fat, room temperature
  • 2 cups powdered sugar sifted
  • 1 tsp vanilla
  • Dulce de Leche Sauce San Ignacio Dulce de Leche
  • Sprinkle with chopped walnuts


Time: 2 hours
Yield: 8

Make the cake

  • Preheat the oven to 350°F.
  • Place the rack in the center of the oven.
  • Butter and flour an 8 x 2 inch cake pan.
  • Sift together the flour with baking powder, baking soda and salt. Stir the spices into the dry ingredients.
  • Whisk the eggs with sugar until foamy. Whisk in the oil. Stir in the carrots, raisins and walnuts. Stir the dry ingredients into the egg and carrot mixture. Blend well.
  • Pour the batter into the cake pan and level it out. Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean.

Make the Icing

  • Beat butter and cream cheese until fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy (3 mins).

Make the Sauce

  • Place dolce de leche in a medium saucepan and bring to a boil over med-high heat and warm up the dolce de leche. You can also put in microwave and warm for a few minutes. Drizzle over cake before serving. Sprinkle walnuts on top.
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