EVOO Carrot Cake
180g plain flour
2 tsp ground mixed spice (we used cinnamon, ginger, clove and nutmeg)
1¼ teaspoons bicarbonate of soda
½ teaspoon salt
200g brown sugar
45g Bertolli Light in Taste Olive Oil
2 large eggs
3 large carrots, grated
Finely chopped pistachio nuts, to decorate
Bertolli Light in Taste Olive Oil Spray
500g cream cheese, room temperature
160g cultured butter, room temperature
200g icing sugar mixture , sifted
Preheat oven to 170°C.
Spray 2 x 17.5cm round baking tins with Bertolli Light in Taste Olive Oil Spray. Line the base and sides of each tin with baking paper.
Whisk flour, spices, baking soda and salt together in a medium bowl.
Using an electric mixer, beat brown sugar, mascarpone and Bertolli Light in Taste Olive Oil in a large bowl until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well with each addition.
Reduce speed to low, add the flour mixture, beating until just combined. Add the carrot and mix just until combined. Divide the batter evenly between the prepared tins, smoothing the tops.
Bake for 45-50 mins or until a skewer inserted into the centre of the cakes comes out clean. Allow to cool in the tins for 20 mins before inverting onto a baking rack and allowing to cool completely.
To make icing, beat together the cream cheese and butter. Gradually add the icing sugar, 1 tbsp at a time, beating between additions until fully incorporated.
Use an offset spatula to spread icing on one of the cakes. Layer another cake on top then decorate with more icing. Sprinkle with chopped pistachios to decorate.