Ingredients:
- 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
- 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
- Sprinkle with chopped walnuts
Preparation:
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.
