receta de tarta de zanahoria con naranjas y fresas
Halloween Menu: Carrot cake recipe accompanied by seasonal oranges and strawberries.


  • 225 g carrots grated
  • 150 g brown sugar
  • 200 g flour
  • 1 teaspoon yeast
  • 3 eggs
  • 50 g butter plus a certain amount to grease the mould
  • 1,5 teaspoons cinnamon
  • ground nutmeg a pinch
  • 50 g shredded coconut
  • 45 ml of Extra Virgin Olive Oil - Reserva Familiar Arbequino Castillo de Canena
  • Extra virgin olive oil - Castillo de Canena Picual Family Reserve
  • 1/2 Kg table oranges
  • 1/4 Kg burs
  • Ground Cinnamon
  • Sugar to taste


  • Beat the sugar with the eggs, adding the butter.
  • Add little by little the extra virgin olive oil Castillo de Canena Reserva Familiar Picual and at the end, the flour, the carrot, the coconut, the cinnamon, the nutmeg and the baking powder.
  • Pour into a buttered baking dish.
  • Bake in a preheated oven at 180º for 30 to 35 minutes, taking care that only the top part browns.
  • Unmold and serve.
  • Cut the oranges and strawberries into slices.
  • Arrange on a plate and sprinkle with the sugar and ground cinnamon.
  • Finish with AOVE Reserva Familiar Arbequino.