For the Carrot Cake
- 3 cups all purpose flour, plus a little more for
- the pan
- 1 pound of carrots, peeled and finely grated
- 3 large eggs, at room temperature
- ⅓ cup of nonfat buttermilk, at room
- temperature
- 2 cups of sugar
- 1 ½ cups of olive oil
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
For the ‘Buttercream’
- ¾ cup powdered sugar
- 6 tablespoons olive oil
Note: For this recipe I let the bold flavors of the olive oil take the place of the spices which are traditional in any carrot cake. When I make this cake I use nantes carrots grown in the Capay Valley, but any carrot will work.