Cary Cake with Lemon Cream Cheese Icing (Carrot Cake)
- Butter (to coat Bundt Pan)
- 3/4 C. Chopped Walnuts or Pecans
- 10 oz. Package of Shredded Carrots
- 1 ¼ C. All Purpose Flour
- 4 t. Vietnamese “Saigon” Cinnamon
- 1 ¼ t. Baking Soda
- ¼ t. Finely Ground Sea Salt
- 1 ¼ C. Sugar
- ¾ C. Olive Tap Sorrento Lemon Olive Oil
- 3 Large Eggs
Lemon Cream Cheese Icing
- 1 C. Powdered Sugar
- 3 Ounces of Cream Cheese
- 2 Tbs. of Fresh Lemon Juice
- 2 t. Grated Lemon Zest
- ¼ C. (or less) Whipping Cream (if needed)
Place rack in center of oven and preheat to 350 F. Butter a 12 cup nonstick Bundt pan. Toast ¾ cup chopped walnuts or pecans. In a food processor place a 10 ounce package of shredded carrots and process to a fine chop. Set aside.
Combine the next four dry ingredients (flour, cinnamon, baking soda, sea salt) in a large bowl. Set aside.
Combine the sugar, Sorrento Lemon Olive Oil and eggs in a medium bowl and using an electric mixer,beat until pale and fluffy, about 5 – 6 minutes. Slowly, add the dry mixture just until blended. Fold in carrots and nuts.
Pour batter into the prepared pan. Bake until a toothpick inserted near the center comes out clean, about 50 minutes. Cool pan on rack for 1 hour. Invert cake onto a plate and cool completely.
While the cake is baking, blend sugar, cream cheese, lemon juice, and lemon zest in processor using pulse. Slowly, add in enough cream to form a thick icing, if needed.
Spread icing over cake. Cover and chill. Bring to room temperature to serve.
An Original Recipe by Cary Levan, Illinois
Recipe Contest Winner: 2nd Place Dessert