Spicy Carrot & Olive Oil Cake
Ingredients (serves 5-6):
250 g (8 oz) raisins
250 ml (8 floz) extra virgin olive oil
125 ml (4 floz) vegetable oil
4 eggs
375 g (12 oz) sugar
60 ml (2 floz) orange juice
500 g (1 lb 4 oz) flour
pinch of salt
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
1 pinch ground cardamom
125 g (4oz) walnuts, roughly chopped
500 g (1 lb 4 oz) carrots, peeled and finely grated
Frosting:
400 g (13 oz) Philadelphia cream cheese
30 g (1 oz) butter, softened
375 g (12 oz) icing sugar
1 tsp vanilla essence
Preheat the oven to 170 °C (350 °F).
Soak the raisins in warm water for 10 minutes, then drain. Mix together the oils, eggs, sugar and juice. Sieve flour into a large, separate bowl and add salt, baking powder, bicarbonate of soda, spices and nuts. Mix together and add the raisins. Add the wet ingredients and the carrots, and stir well.
Pour the cake mixture into a 25 cm (10 inch) cake tin lined with parchment paper and bake for 1 hour. Remove and leave to cool for 10 minutes. Then chill in the refrigerator.
To make the frosting, beat the cheese and the butter together in a bowl to achieve a light texture. Add the icing sugar and vanilla, and cream together until fluffy. Spread half the frosting in a thin layer over the cake and let it set in the refrigerator, then spread over a second layer and serve.
Use a light extra virgin olive oil that is not too peppery.