Recipes

Desserts

Carrot Cake 6 servings
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• 3 cups unbleached all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon Cucina Sea Salt
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 1/2 cups Cucina Arbequina Extra Virgin Olive Oil
• 4 large eggs, lightly beaten
• 1 tablespoon vanilla extract
• 2 cups of shredded carrots

1. Preheat oven to 350°F. Grease two 9 inch cake pans.
2. Sift dry ingredients into a bowl.
3. Add oil, eggs, and vanilla. Beat well.
4. Fold in carrots.
5. Pour batter into pans. Set on the middle rack of oven and bake for 50 minutes, until edges have pulled away from sides and a toothpick inserted into the center of the cake comes out clean.
6. Cool on a cake rack.
7. Once cooled, frost with your favorite cream cheese frosting.

Note: Add chopped walnuts and raisins to batter for variety.