Aaron’s Rosemary Carrot Cake

Aaron's Rosemary Carrot Cake
Print Recipe
Aaron's Rosemary Carrot Cake
Print Recipe
Servings Prep Time Cook Time
8servings 15minutes 35minutes
Servings Prep Time
8servings 15minutes
Cook Time
35minutes
Ingredients
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 1 cup Frescolio Rosemary Infused EVOO
  • 4 large eggs
  • 1/4 cup milk
  • 3 cups carrots grated* see notes
Servings: servings
Units:
Ingredients
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 1 cup Frescolio Rosemary Infused EVOO
  • 4 large eggs
  • 1/4 cup milk
  • 3 cups carrots grated* see notes
Servings: servings
Units:
Instructions
  1. Preheat the oven to 350 F and grease a 9 x 13 cake pan.
  2. Sift together the flour, baking soda, baking powder, sugar, and salt in a bowl.
  3. In a separate bowl combine the olive-oil, eggs, and milk and whisk until combined.
  4. Add the dry ingredients to the wet ingredients and mix well until all ingredients are combined.
  5. Add the carrots (or walnuts if using) and mix until combined.
  6. Pour the batter into the cake pan and bake for 35 minutes. After the 35 minutes test the cake with a toothpick to see if the cake is done, add a few extra minutes if the toothpick doesn't come out clean.
  7. When the cake is properly baked, remove from the oven and let the cake cool.
  8. When the cake is cool invert the cake onto a platter and serve.
Recipe Notes

*If desired, you could also use 2 cups carrots and 1 cup toasted and chopped walnuts instead of 3 cups of grated carrots.