This is my mother's recipe, so I can really vouch for it. :-)
1 cup of sugar
3/4 cup of olive oil
1 cup of general purpose flour
1 1/2 cup of finely grated carrots
2/3 cup of crushed nuts
1 teaspoon of baking powder
1 teaspoon of sodium bicarbonate
a touch of salt
square baking mold (9 inches)
In a bowl, mix all the dry ingredients. That is: sugar, flour, baking powder, sodium bicarbonate and a touch of salt.
In another (bigger) bowl, mix nuts, carrots, olive oil and the 2 eggs. Then, add the contents of the first bowl onto it and stir the mix.
Preheat the oven to 350°F. Put the mix into the baking mold (with no oil on it) and cook for 30-40 minutes.
Optionally, once cooked and cold, you can top the carrot cake with melted chocolate, grated fresh coconut or another sort of icing.
Baking with olive oil is fun ... Enjoy your carrot cake!
Why is olive oil so good and yet so healthy at the same time?
We're used to having to choose between the two. For example, when we're presented with food that tastes like cardboard but we're told is full of organic, unsweetened fiber. ;-)
Well, olive oil is mostly composed of mono unsaturated
fatty acids. These acids can help lower the risk of heart disease by lowering cholesterol levels. They can
also help normalize blood clotting and be beneficial to blood sugar control (re: diabetes). Olive oil is rich as well in antioxidants and in vitamin E, which are believed to play a role in cancer prevention.
So, enjoy olive oil in its many uses, mainly culinary ... and remember that the secret is to add olive oil to other quality ingredients (e.g. tomatoes, feta, arugula, bocconcini, etc) to end up with absolutely delicious and healthy food!