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Ingredientes
- 1 1/4 c. all-purpose flour
- 4 tsp grnd cinnamon
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/4 c. sugar
- 3/4 c. extra virgin olive oil
- 3 lrg Large eggs
- 1 1/2 c. grated carrots - (abt 3 large)
- 3/4 c. minced toasted walnuts Lemon Cream Cheese Icing (see recipe)
Direcciones
- Place rack in center of oven and preheat to 350 degrees. Butter 12-c. nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl till well blended. Using electric mixer, beat sugar, oil and Large eggs in large bowl on medium speed till pale and fluffy, about 5 min. Add in flour mix, beating just till blended. Mix in carrots and walnuts.
- Pour batter into prepared pan. Bake cake till toothpick inserted near center comes out clean, about 50 min. Cold cake in pan on rack 1 hour.
- Invert cake onto plate. Cold completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)
- This recipe yields 8 servings.
- Comments: "The Metropolitan Bakery in Philadelphia makes fabulous breads and other baked goods. My personal favorite is the carrot cake: It's moist and tender, and it's drizzled with a tart lemony icing," says John K. Wildemore IV of Philadelphia, Pennsylvania. "I hope you can persuade the owner to share this recipe."
- Extra virgin olive oil is the surprise ingredient in this recipe. The result is a rich cake which doesn't have even a hint of extra virgin olive oil taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 408 | |
| Calories from Fat 198 | 49% |
| Total Fat 22.34g | 28% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 309mg | 13% |
| Potassium 111mg | 3% |
| Total Carbs 49.1g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 32.32g | 22% |
| Protein 4.56g | 7% |
