I absolutely adore carrot cake – the kind with a heavy slather of cream cheese icing across the top in an icing-to-cake ratio that’s absolutely obscene. But obviously this kind of decadence is really only socially acceptable to indulge in on special occasions, and I don’t always want to end a big meal with a huge dessert that pushes me fully into a food coma. When I think of the perfect dessert to end a meal, I want something that’s a bit light, not too sweet, and pairs well with an espresso. This recipe combines an olive oil cake base with shredded carrots to create the perfect companion to your after dinner coffee.
I don’t know about you, but olive oil cake is a standby for me. It’s got a very moist crumb, like a denser version of a coffee cake, and it’s frankly very hard to mess up. The fruity extra virgin olive oil also pairs well with citrus, so a lot of times you’ll find recipes that incorporate the zest of oranges or lemons. This recipe actually includes both – and also features some other surprise ingredients.
This is a decidedly Italian take on an olive oil cake (which features in the food cultures of many Mediterranean countries). In addition to carrots and the zest of a lemon and an orange (which give it a great subtle orange color), the batter includes fine-ground polenta which adds a bit of structure to your typical olive oil cake. But the secret ingredient here that, in my opinion, really makes the dessert, is dry Marsala wine.
I’ll admit that I do not like to drink Marsala, but I love cooking and baking with it. It’s an ingredient that you’ll often find lurking in Italian baked goods, from cake batters to cannoli shells. It’s a subtle addition to most recipes, but lends a distinctly Italian flavor to baked goods that in this case cuts through the sweetness and citrus flavor of the cake. So get some friends together, break out the espresso machine or the Moscato bottle – or both! – and enjoy a generous piece of this cake like a true Italian.
Note: You should definitely line the bottom of your cake pan with parchment paper, as this has a tendency to stick.
Ingredients
- 1/2 cup extra-virgin or light olive oil, plus more for the pan
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup dry Marsala wine
- Finely grated zest of 1 lemon
- Finely grated zest of 1 orange
- 1 1/4 cups all-purpose flour
- 1/2 cup finely ground polenta
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- Pinch of freshly grated nutmeg
- 2 cups shredded carrots (about 3 large)
- Powdered sugar for dusting
Instructions
- Heat the oven to 375°F/190°C/gas 5. Lightly coat an 8-in/20-cm square or round baking pan with olive oil and set aside.
- In a large bowl, whisk together the olive oil, granulated sugar, eggs, Marsala, and the lemon and orange zests until well blended (the sugar will not completely dissolve).
- In a separate medium bowl, whisk together the flour, polenta, baking powder, salt, and nutmeg. Pour the flour mixture into the egg mixture, whisking all the while to avoid lumps. Using a silicone spatula or wooden spoon, stir in the shredded carrots. Scrape the batter into the prepared baking pan.
- Bake for 35 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Transfer the pan to a rack to cool for 20 to 30 minutes. Remove the cake from the pan and set it on the rack to cool to room temperature.
- Transfer the cake to a decorative platter. Dust the cake lightly with confectioners’ sugar right before serving.
Notes
https://www.thekitchenchronicles.com/2017/02/22/orange-carrot-marsala-cake/
