Carrot Cake
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Category
Desserts
Ingredients
- 2 cups flour
- 2 teaspoons baking soda
- pinch salt
- 1/2 cup raisins
- 4 tablespoons brandy
- 3 eggs, separated
- 2 cups sugar
- 1/4 cup Fustini's Meyer Lemon Olive Oil
- 1 stick butter, melted
- 3/4 cup buttermilk
- 2 teaspoons Fustini's Cara Cara Vanilla balsamic vinegar
- 2 cups grated carrots, squeezed of excess juice
- 1/2 cup chopped toasted pecans
- 4 tablespoons butter, soft
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1-2 teaspoons Fustini's Cara Cara Vanilla balsamic vinegar
Ingredients
Frosting
Directions
- Preheat oven to 350 degrees. Prepare a half sheet pan by lining with parchment. Whisk together the flour, baking soda and salt. Soak the raisins in the brandy until plump, 30 minutes. Place two whole eggs and one egg yolk in the bowl of a mixer fitted with the paddle attachment and add the sugar., Mix on low at first then high until eggs and sugar are light and fluffy, 5 minutes. Slowly add the Fustini&rsquo,s Meyer Lemon Olive Oil, melted butter, buttermilk and Fustini&rsquo,s Cara Cara Vanilla Balsamic Vinegar. Add the flour mixture and mix on low until almost combined. Add the carrots and pecans and mix just until combined. Whisk the third egg white in a clean separate bowl until stiff peaks form. Fold the egg white into the batter and then pour it into the prepared pan. Bake until a toothpick comes out clean. Let cool before frosting.
- Mix all ingredients together until smooth.