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Carrot Cake

carrot_cake.jpg2/3 cup Leccino Extra Virgin Olive Oil
1 3/4 cups all purpose flour
1 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon cinnamon
3 beaten eggs
1 1/2 lbs (4 cups) peeled & grated carrots
1 1/2 tablespoons freshly grated ginger
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons Rum
2 tablespoons melted butter

Preheat oven to 350C degrees.

Butter and flour 2 x 20cm (8 inch) round cake tins tapping out the excess flour.

Mix together flour, sugar, and spices in a large bowl.

Add lightly beaten eggs and Leccino extra virgin olive oil, grated carrots and remaining ingredients.

Stir to combine.

Pour batter evenly into the two prepared cake tins.

Bake in preheated oven until a wooden skewer inserted in centre is nearly clean when removed, approximately 25 minutes.

Allow cake to cool before removing from the cake tin. 

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