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Ingredients
  • subheading: Carrot Cake with Olive Oil Batter:
  • 10 ounces carrots (about 300 grams or 2 & ¼ cups when grated), peeled and grated
  • 1 & ½ cups flour (230 grams or 8 ounces)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon powder
  • ⅓ cup brown sugar
  • 180 ml olive oil (¾ cup 1 tablespoon)
  • 125 ml honey (⅓ cup 1 & ½ tablespoons)
  • 3 medium eggs, room temperature
  • 1 teaspoon vanilla extract
  • butter, for greasing the pan
  • subheading: Icing:
  • ¾ cup cream cheese
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • handful of walnuts, chopped
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