LE PETIT CARROT CAKES WITH OLIVE OIL (Karottenkuchen)

Karottenkuchen

 

Like to bring something special to a tea or office party? This cake can be made as little cute cupcakes or bunt cakes or one large bunt cake. This recipe makes the fluffiest, moistest cakeletts ever!

LE PETIT CARROT CAKES WITH OLIVE OIL (Karottenkuchen)

(about 12 cup-or little bunt cakes or 1 large bunt cake)
½ cup olive oil
1 ¼ cup flour
1 Tsp baking powder
½ Tsp baking soda (Natron)
½ Tsp salt
½ Tsp cinnamon
½ Tsp nutmeg (Muskat)
½ cup brown sugar
2 eggs
1 Tsp vanilla extract
1 cup grated carrots
½ cup confectioners’ sugar
2 Tbsp milk
Preheat oven to 180 °C and oil and flour the form(s) you want to bake it in. Mix flour, baking powder and soda, salt, cinnamon and nutmeg. In a large bowl Mix eggs and sugar and then add the flour mixture, carrots and vanilla. Mix until just combined. Bake for small cakes (like muffins) for 20 min and for a large bunt cake for 45 minutes. Remove and let cool. Mix milk and confectioners’ sugar to make a half runny texture. Drizzle over the cooled cake.

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