Aaron’s Rosemary Carrot Cake
Aaron's Rosemary Carrot Cake
Print Recipe
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Aaron's Rosemary Carrot Cake
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Print Recipe
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| Servings | Prep Time | Cook Time |
| 8servings | 15minutes | 35minutes |
| Servings | Prep Time |
| 8servings | 15minutes |
| Cook Time |
| 35minutes |
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 cup Frescolio Rosemary Infused Olive Oil
- 4 large eggs
- 1/4 cup milk
- 3 cups carrots grated* see notes
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat the oven to 350 F and grease a 9 x 13 cake pan.
- Sift together the flour, baking soda, baking powder, sugar, and salt in a bowl.
- In a separate bowl combine the olive-oil, eggs, and milk and whisk until combined.
- Add the dry ingredients to the wet ingredients and mix well until all ingredients are combined.
- Add the carrots (or walnuts if using) and mix until combined.
- Pour the batter into the cake pan and bake for 35 minutes. After the 35 minutes test the cake with a toothpick to see if the cake is done, add a few extra minutes if the toothpick doesn't come out clean.
- When the cake is properly baked, remove from the oven and let the cake cool.
- When the cake is cool invert the cake onto a platter and serve.
Recipe Notes
*If desired, you could also use 2 cups carrots and 1 cup toasted and chopped walnuts instead of 3 cups of grated carrots.