Carrot Cake with Cider and Olive Oil
Total Time
60-70 minutes
Cook Time
60-70 minutes
Rating
0 out of 5 stars
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Ingredients
- 2 1/3 cups (290 grams) all-purpose flour
- 3/4 teaspoon (5 grams) table or fine sea salt
- 2 teaspoons (10 grams) baking powder (preferably aluminum-free)
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground or a bunch of gratings of whole nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup (120 ml) olive oil
- 3/4 cup (145 grams) dark brown sugar
- 2 large eggs
- 1 cup cider (235 ml)
- 1 teaspoon (5 ml) vanilla extract
- 1 1/2 cups packed coarsely grated carrots from about 9 ounces (2 to 2 1/2 meaty/large or 4 to 5 slim; about 255 grams) whole carrots
- Olive oil or nonstick cooking spray for baking pan
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Preparation
Step 1
Heat oven to 350 degrees. Coat a 9×5-inch loaf pan with olive oil or a nonstick cooking spray. For older pans, line with parchment paper to prevent sticking.
Step 2
In a large bowl, whisk together flour, salt, baking powder, cinnamon, nutmeg, and cloves.
Step 3
In a medium bowl, whisk together olive oil, brown sugar, eggs, cider, and vanilla.
Step 4
Stir grated carrots into wet ingredients until evenly coated, then stir wet ingredients into dry just until no floury bits remain.
Step 5
Pour into prepared pan and bake for 60 to 70 minutes, until a skewer inserted into the center comes out batter-free.
Step 6
Let cool in loaf pan for 20 to 30 minutes, then remove from pan and cool the rest of the way on a rack.
Step 7
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Chef's notes
Apple cider used is different from apple juice and hard cider, being a fresh, unfiltered, raw apple juice.
For a whole wheat variation, start with a 1/3 to 1/2 swap of whole wheat or white whole wheat flour.
If your loaf pan is smaller than 9×5-inches, bake some batter off as muffins to avoid overflow.
