OLIVE OIL CARROT CAKE

Olive Oil Carrot Cake image

Provided by januarybride

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

Previous Next

4 large eggs (may sub egg substitute)
1 1/2 cups fruity olive oil
2 teaspoons vanilla
1 1/2 cups sugar (may sub Splenda)
1/2 cup packed light brown sugar
2 cups whole wheat flour (may sub white whole wheat)
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups cooked and pureed carrots (may sub baby food)
1 cup chopped pecans or 1 cup walnuts
1 cup shredded sweetened coconut
1 (20 ounce) can crushed pineapple, drained

Steps:

Beat the eggs in a large mixing bowl with an electric mixer, and add the oil while the mixer is running.
Add the vanilla, and then sprinkle in the sugars. You will have a thick, foamy, lemon-colored mixture.
Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
Add these dry ingredients to the eggs and oil in your mixing bowl, mixing to make a smooth batter.
Add the carrots and nuts, then the coconut and pineapple.
Pour the batter into greased and floured pan(s).
Bake at 350°F for the amount of time appropriate to the pan size (9x13 45-50 minutes; 3, 8 inch layers 30-35 minutes; or 2, 9 inch layers 35-40 minutes).
The cake is done when a tester inserted in the center comes out clean.
Cool completely on a wire rack.
Dust with confectioners' sugar.