Aaron’s Rosemary Carrot Cake
Servings Prep Time
8servings 15minutes
Cook Time
Servings Prep Time
8servings 15minutes
Cook Time
  • 3cups all-purpose flour
  • 2tsp baking soda
  • 1 1/2tsp baking powder
  • 1cup granulated sugar
  • 1/2tsp salt
  • 1cup Frescolio Rosemary Infused EVOO
  • 4large eggs
  • 1/4cup milk
  • 3cups carrotsgrated* see notes
  1. Preheat the oven to 350 F and grease a 9 x 13 cake pan.
  2. Sift together the flour, baking soda, baking powder, sugar, and salt in a bowl.
  3. In a separate bowl combine the olive-oil, eggs, and milk and whisk until combined.
  4. Add the dry ingredients to the wet ingredients and mix well until all ingredients are combined.
  5. Add the carrots (or walnuts if using) and mix until combined.
  6. 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.
  7. When the cake is properly baked, remove from the oven and let the cake cool.
  8. 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.