often referred to as passion cake …

The carrot gets its characteristic and bright orange color from β-carotene, which is metabolized into vitamin A in humans when bile salts are present in the intestines. Massive overconsumption of carrots can cause carotenosis, a benign condition in which the skin turns orange. Carrots are also rich in dietary fiber, antioxidants, and minerals.

It was in the 60s when the carrot cake first appeared on the modern culinary landscape. Apparently the Swedish had carrot cakes as far back as the medieval ages. For me it is comfort food. I do not like it with icing or cream or any of that stuff. Just good old fashioned cake. My carrot cake is baked in porcelain molds. Just like my Kuglhopf.

Now Hare This

Oh the carrots that bloom in the spring time
I’d rather have carrots than fish
Or pheasants or fowl or even an owl
In fact they are my favorite dish.


This particular recipe is made with extra virgin olive oil and some black olives. For the olive oil you will have to do some research. You will need a low acidity olive oil. The spanish oils are particularly suited for this, because they seem to be a bit sweeter than others. Taste the oil if you can before buying. I used local Lebanese unfiltered extra virgin olive oil from SAIFAN.

For the black olives same applies. Taste before you use them. You do not want them to overpower your cake, just add flavor to it.

Carrot cake with olive oil and black olives

120      g          dark brown sugar
120      g          extra virgin olive oil
4                      medium sized eggs
200      g          grated carrots
25        g          pitted black olives
20        g          raisins
20        g          broken walnuts
1                      orange (zest and juice
120      g          all purpose flour
3          g          baking powder
3          g          cinnamon powder
pinch               freshly grated nutmeg
pinch               fleur de sel
½                     vanilla pod


– Preheat your oven to 180 C
– Line your baking mold with bake proof paper
– Clean the carrots and grate on your box grater on the coarse side into a large bowl
– To the carrots add the pitted olives cut into quarters
– Add the raisins
– Check the walnuts to make sure no pieces of shell are hidden and brake each walnut half into quarters (I do not chop walnuts since the fine bits and pieces created during chopping make the cake more bitter) than necessary)
– Zest the orange and add to the carrots and squeeze the juice and set aside
– Cut the vanilla pod in half, scrape out the soft center and mix with the carrots
– Mix all the dry ingredients ( flour, baking powder, cinnamon powder, nutmeg and  fleur de sel, and sift into a bowl
– Break the eggs into a mixing bowl and whip until creamy
– Add the olive oil and sugar to the carrots
– Stir with a large spoon until incorporated
– Add the creamed eggs
– Stir carefully until proper mixed
– Carefully fold in the flour into the carrot mixture
– Pour the cake batter into the paper lined mold and place into the pre-heated oven on the upper middle rack
– Bake for about 45 min at 180C_ Check with a toothpick to make sure the cake is baked all the way trough
– When baked, remove from the oven and let cool until only warm to the touch
– Remove onto a serving plate and let cool completely

Bon Appétit

Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

6 thoughts on “often referred to as passion cake …

    1. Glad you like the recipe, Helene. Try it and let me know how it worked out. There are some interesting spices where you are. Any thoughts on a new take of this recipe?

      Like your blog!!!!

      See ya


  1. Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do. Great photos makes it seem like anyone can replicate the recipe!

    I am asking, would you please consider posting a few of your favorite recipes on erecipecards.com

    Please take a look. If you have any ideas or questions, please do not hesitate to write



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