Vanilla Bean Carrot Cake Ring
Vanilla Bean Extra Virgin Olive Oil makes it moist and flavorful.
Yield: 6 servings
- 2 tbsp unsalted butter, melted
- 1 1/4 cup all purpose flour
- 2/3 cup brown sugar, packed
- 2 tsp baking powder
- pinch of ginger (ground)
- pinch of nutmeg (freshly ground)
- 2 tbsp milk
- 5 tbsp QCOM Vanilla Bean Extra Virgin Olive Oil
- 2 eggs, lightly beaten
- 1/3 cup raisins
- 3 tbsp walnuts, chopped
- 2 carrots, finely grated
Preheat oven to 350. Grease a ring mold with butter. Sift together flour, sugar, baking powder, ginger, nutmeg, and a pinch of salt in a bowl. Add the milk, oil, butter, eggs and mix well. Stir in raisins and walnuts, followed by carrots. Pour the mixture into the prepared mold and bake for 1 hour. Remove from oven and allow to cool in the mold. Sprinkle with confectioner’s sugar and serve.
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