Fustini's Oils and Vinegars
Carrot Cake

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Carrot Cake


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Carrot Cake





Step 1. 

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’s Meyer Lemon Olive Oil, melted butter, buttermilk and Fustini’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.


Step 2.  Frosting

Mix all ingredients together until smooth.

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