Baking Expert Reveals Secret to Moist Carrot Cake Using Olive Oil
With the arrival of spring, many individuals may crave carrot cake. Creating this popular dessert at home is remarkably straightforward with the correct components. Culinary expert Eb Gargano, founder of Easy Peasy Foodie, suggests that the crucial element for achieving a “light and moist” cake texture is incorporating olive oil into the batter.
According to Gargano, olive oil imparts a delightful moistness and enhanced flavor depth to the cake. She clarified that the olive oil taste is not discernible; rather, it contributes to a richer and more flavorful result. For those who prefer alternatives, sunflower or rapeseed (canola) oil can be substituted.
The Science Behind Olive Oil in Baking
While it might seem unconventional, olive oil is a liquid fat that, unlike butter, remains liquid at cooler temperatures. This property aids in preserving the cake’s moisture level after baking, resulting in a lighter and more airy texture.
Utilizing olive oil instead of butter also helps prevent dryness, ensuring the cake remains fresh and flavorful for an extended period.
Olive Oil Carrot Cake Recipe for Optimal Fluffiness
Cake Ingredients:
- 350g self-raising flour
- 325g dark brown sugar
- 250g carrots, grated
- 75g walnuts, roughly chopped
- Two teaspoons cinnamon
- Four tablespoons milk
- Four medium eggs
- 200ml olive oil
Optional Frosting Ingredients:
- 180g full-fat cream cheese
- 30g icing sugar
- 25g walnuts
Step-by-Step Baking Instructions
First, preheat your oven to 180C (160C for fan ovens, or gas mark 4). Prepare a cake tin by greasing it and lining the base and sides with baking parchment.
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In a large mixing bowl, combine the flour, dark brown sugar, cinnamon, chopped walnuts, and grated carrots. Mix these dry ingredients thoroughly. In a separate jug, whisk together the eggs, olive oil, and milk.
Gradually pour the wet mixture into the dry ingredients, stirring continuously until the flour is fully incorporated into the batter.
Pour the cake batter into the prepared tin and place it in the preheated oven. Bake for approximately one hour to one hour and 15 minutes, or until a skewer inserted into the cake’s center emerges clean.
Once baked, remove the cake from the oven. The result should be a delectable, fluffy carrot cake ready to be enjoyed.
To prepare the optional cream cheese frosting, simply combine the cream cheese and icing sugar in a bowl and mix until smooth. Spread the frosting evenly over the cooled cake. Garnish with any remaining chopped walnuts.