Ingredients
- 230 g butter (room temp)
- 240 g brown sugar
- 200 g granulated sugar
- 4 eggs
- 80 g Estate Blood Orange Olive Oil
- 400 g all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1½ tsp cinnamon
- 2½ tsp Kosher salt
- 450 g carrots (peeled and grated)
- Salt (to taste)
Directions
Prep bundt cake molds by brushing with soft butter and dusting with flour.
In the bowl of a stand mixer, cream together butter and sugars until fully combined and lighter in color, about 3 minutes.
Add eggs to bowl and continue to mix. Scrape down sides of bowl with spatula.
With mixer running on low speed, slowly pour in the olive oil. Raise speed to high and mix for 5 minutes.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Add flour mixture to batter on low speed and mix until just combined.
Remove mixing bowl from machine and add grated carrots to batter. Mix by hand until evenly incorporated.
Fill prepared bundt molds with batter and bake at 350 degrees for 15 minutes.
