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Carrot-beet olive oil cake

This is carrot cake taken to a whole new level. Two colorful batters are swirled together, studded with walnuts and topped with a rich buttercream frosting.

Executive Chef Toby Barajas
Savory Café, Woodland


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Ingredients

Cake
3 large eggs
2 cups sugar
2 cups extra virgin olive oil
1/3 cup nonfat buttermilk
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 lb. carrots, peeled and grated (3 to 4 medium carrots)
1/2 lb. beets, peeled and grated (about 2 large beets)
1 cup chopped walnuts

Frosting
1 cup unsalted butter, softened
4 cups powdered sugar
2 to 3 tsp. vanilla
1 to 2 tbsp. milk
1/2 tsp. kosher salt

Instructions

For cake: Preheat oven to 325 degrees. Grease two 8-inch round cake pans with olive oil. Dust with flour, tap out any excess and set aside. In a large bowl, whisk together eggs, sugar, olive oil and buttermilk. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Stir dry mixture into wet mixture until completely combined, being careful not to overbeat. Separate mixture in half. To one half, fold in grated carrots. To the other, fold in grated beets. Add 1/2 cup chopped walnuts to each batter. Pour half of each batter into pans and, with a fork, swirl batters together. Bake for 1 1/4 hours to 1 1/2 hours, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

For frosting: Using a handheld mixer or stand mixer with whisk attachment, mix butter for 3 to 5 minutes, or until soft and airy. Slowly mix in powdered sugar, incorporating it 1/2 cup at a time and scraping bowl frequently. Add vanilla. Wait until it is absorbed before mixing in milk and salt.

Serves 8 to 10

Photo: © 2019 Fred Greaves



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