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This recipe was shared through Women In Olive Oil. I’ve made these MANY time . .mostly large muffins. I freeze the extra! Watch the time depending on what your making, And they are VERY dense but fluffy!
By Taghreed Salam
Origin: Palestine
Ingredients
• 1 cup sugar
• 1 1/2 c “light” EVOO***
• 4 eggs
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla
• 2 tsp cinnamon
• Pinch nutmeg
• Pinch odor cloves
• 1 cup walnuts
• 3 cups grated carrots
*** By this she means a delicate, sweet EVOO. I’ve used a couple from EveryDay Ranch. DO NOT FALL FOR LABELING — IF IT’S SAY LIGHT IT CAN NOT BE EXTRA VIRGIN AS WELL!!!

Directions
Mix together sugar, oil and eggs.
Mix together dry ingredients: flour, baking powder, salt, cloves and cinnamon.
Add the dry matter mixture to the eggs mixture, sugar and oil.
Add grated nuts and grated carrots and mix a little.
Grease pan or tray, then put the delicious carrot cake mixture and enter a preheat oven at 400ºF 200ºC for an hour.
Go out and leave to cool, then serve.