- 1 cup extra virgin olive oil of the Arbequina
- 2 cups flour
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 pinch of salt
- 2 teaspoons ground cinnamon
- 4 eggs
- 8 grated carrot
We recommend a Arbequina olive oil because it is usually a milder oil and accompanies the cakes taste perfectly.
Mix the eggs with the olive oil in an bowl and mix all the other ingredients in another bowl. After that mix the ingredients afterwards slowly together with the mixture of eggs and olive oil.
Preheat oven to 190 ° C and grease the molds. Fill up the smooth mixture into the molds and swipe the surface with a spoon.
Bake the cakes about 20 minutes in the oven. After baking to cool leave the cakes even for 10 minutes in the warm oven, then remove it from the mold and to cool the carrot cakes leave them on an wire rack.