Carrot-Citrus Olive Oil Cake


PREP TIME: 20 MINUTES | BAKE TIME: 50 TO 55 MINUTES

PREP TIME: 20 MINUTES | BAKE TIME: 50 TO 55 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Glazed Small Sliced Carrots
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons pumpkin pie spice or ground cinnamon (optional)
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup olive oil
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 3 eggs
  • Confectioners' sugar (optional)

DIRECTIONS

Makes 12 servings.

  1. Preheat oven to 325°F. Spray 9-inch springform pan with baking spray or grease and flour pan. 

  2. Puree carrots in food processor or blender until smooth. Place in large bowl; set aside.

  3. In small bowl, stir together flour, baking powder, baking soda, pumpkin pie spice, if desired, and salt, until well combined. 

  4. Add sugar, olive oil, orange and lemon juice, orange and lemon zest and vanilla to carrots. Beat on medium speed of electric mixer until completely combined, about 2 minutes. Add eggs, one at a time, beating after each addition.

  5. Add flour mixture gradually, beating on low speed of electric mixer just until combined. 

  6. Transfer batter to prepared pan; smooth top. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. 

  7. Cool in pan 15 minutes on wire rack; remove sides of pan and let stand on rack until completely cool. Sprinkle with confectioners’ sugar, if desired.


NUTRITION INFORMATION

Nutrition information per serving (1/12 of recipe): 205 calories; 4g protein; 35g carbohydrate; 6g fat; 340mg sodium; 50mg cholesterol; 1g dietary fiber; 1.28mg iron; 0.15mg thiamin; 1561.67IU vitamin A; 2.05mg vitamin C.