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  • Recipes Home > Recipe Contest Winners > Cary Cake with Lemon Cream Cheese Icing (Carrot Cake)

Cary Cake with Lemon Cream Cheese Icing (Carrot Cake)

Servings: | Prep Time: | Cook Time:
A sweet, lemony twist on traditional carrot cake with Sorrento Lemon Olive Oil and Vietnamese "Saigon" Cinnamon. An Olive Tap Recipe Contest Winner!
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Ingredients:

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)

 

Directions:

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

 

 

 

 

 

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Recipe Feedback

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