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Carrot, Almond and Olive Oil Cake

Everybody loves a good carrot cake, but this one takes it to a whole new level! Using olive oil instead of butter makes this carrot cake a lighter, healthier alternative, as well as being more moist and keeping for longer. The overall flavours are enhanced too, with the fruity/peppery notes of the olive oil combining beautifully with the carrot, almonds and nutmeg. Overall, this is a tasty dairy-free and gluten-free option, which is pretty simple to make and works well for any occasion.

Ingredients

3 x tbsp flaked Almonds

2 x medium Carrots (200-250g)

75g x golden Sultanas

60ml x Dark Rum

150g x Panela Sugar

125ml x Etico Extra Virgen Olive Oil

1tsp x Vanilla Extract

3 x Eggs

250g x ground Almonds

½ tsp x ground Nutmeg

½ Lemon, finely grated zest and juice.

Using olive oil makes this lighter, healthier and it keeps longer too!

Step 1:

Preheat the oven to 180C/350F/Gas 4. Line a 23cm/9in cake tin with baking paper. Toast the flaked almonds in a dry frying pan. Set aside.

Step 2:

Grate the carrots with a coarse grater. Sit them in kitchen paper and wrap to remove any excess moisture. Put the sultanas in a pan with the rum, bring to the boil then simmer for a few minutes. Turn off and leave to rest with the lid on.

Step 3:

Whisk the sugar and oil, then add in the vanilla extract and eggs. Fold in the ground almonds, nutmeg, grated carrots, sultanas, lemon zest and juice. Scrape into the tin with a spatula. Note - this is a shallow cake.

Step 4:

Sprinkle the toasted almonds on top and put in the oven for 30-40 minutes until golden and a skewer comes out clean. Serve with vanilla ice cream or yoghurt.

Everywhere you go in Andalucia, you will see almond trees dotted across the landscape. Introduced to southern Spain by the Moors a thousand years ago, almonds are an integral part of the local cuisine – from the creamy “white gazpacho” soup and meat dishes; to sweet pastries and the classic Spanish Christmas treat, turrón.

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