17 Apr EVOO Carrot Cake with Cream Cheese Frosting
Frantoio's fruity, green vegetal flavor easily integrates into the carrot cake and the cream cheese frosting for a fresh take on an old favorite. Recipe courtesy of Chefs Eric and Sara, Culinary Directors for Durant at Red Ridge Farms.
Preheat oven to 370* F.
In a mixing bowl crack eggs and whisk in sugar. Add salt, vanilla and Frantoio EVOO and mix well.
Sift dry ingredients and add to the egg mixture. When the wet and dry have been combined add grated carrot.
Pour batter in a greased 9 inch by 13 inch cake pan. Bake at 370* F for 20 minutes, then reduce heat to 350* F and cook for about 45 minutes. Cake is done when a cake tester comes out clean and the top of the cake springs back when touched. (Carrot cake has a lot of internal moisture so the spring back test is important for the cake to be fully cooked.)
Let cool about 15 min before de-panning, then cool completely before frosting.
In a mixing bowl cream together cream cheese, soft butter, vanilla and salt, scraping down the sides at least a couple of times. Add Durant Frantoio EVOO and incorporate, then add powdered sugar and cream well. Frost completely cooled cake.
As the Culinary Directors at Durant Olive Mill we are always looking for ways to enhance traditional recipes with the flavors of our locally milled award winning EVOO varietals. Frantoio's fruity, green vegetal flavor easily integrates into the cream cheese frosting for a fresh take on an old favorite. (Do not completely sub out evoo for butter because the butter is important to stabilize the frosting.)
Frantoio EVOO in the cake adds more health benefits and flavor than the regular vegetable oils, which are so heavily GMO modified.
Cutting tip: refrigerate cake before cutting and use a knife dipped in hot water, then wiped dry to get nice crisp cake pieces.
Ingredients
Directions
Preheat oven to 370* F.
In a mixing bowl crack eggs and whisk in sugar. Add salt, vanilla and Frantoio EVOO and mix well.
Sift dry ingredients and add to the egg mixture. When the wet and dry have been combined add grated carrot.
Pour batter in a greased 9 inch by 13 inch cake pan. Bake at 370* F for 20 minutes, then reduce heat to 350* F and cook for about 45 minutes. Cake is done when a cake tester comes out clean and the top of the cake springs back when touched. (Carrot cake has a lot of internal moisture so the spring back test is important for the cake to be fully cooked.)
Let cool about 15 min before de-panning, then cool completely before frosting.
In a mixing bowl cream together cream cheese, soft butter, vanilla and salt, scraping down the sides at least a couple of times. Add Durant Frantoio EVOO and incorporate, then add powdered sugar and cream well. Frost completely cooled cake.
As the Culinary Directors at Durant Olive Mill we are always looking for ways to enhance traditional recipes with the flavors of our locally milled award winning EVOO varietals. Frantoio's fruity, green vegetal flavor easily integrates into the cream cheese frosting for a fresh take on an old favorite. (Do not completely sub out evoo for butter because the butter is important to stabilize the frosting.)
Frantoio EVOO in the cake adds more health benefits and flavor than the regular vegetable oils, which are so heavily GMO modified.
Cutting tip: refrigerate cake before cutting and use a knife dipped in hot water, then wiped dry to get nice crisp cake pieces.