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    Home » Cakes

    Olive Oil Carrot Cake

    Published: Mar 19, 2023 by Billi · This post contains some affiliate links.

    Jump to Recipe

    A delicious cake that you can enjoy the whole year round.  Olive Oil Carrot Cake is always a winner --- even for those who don't like vegetables!  So enjoy a slice (or two) for your next coffee break!

    An overhead shot of a finished carrot cake with olive oil, ready for serving.

    If you've always been using butter to make carrot cake, this is the perfect time to try making it with olive oil instead.

    The same delicious intensity of the carrots but less heavy because of the olive oil added to the carrot cake batter.

    You can absolutely enjoy it even without the cream cheese icing on top --- pair it with coffee, tea, or a glass of your favorite wine.

    Oh!  The best part?  Excellent carrots are now available the entire year, so nothing can stop you from giving this olive oil carrot cake recipe a try. 🙂

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    Ingredients

    All the ingredients you need to make carrot cake with olive oil.
    • Carrots - peeled and grated.
    • Olive oil - extra virgin olive would be excellent for this carrot cake recipe.
    • Honey - try to use honey that's not too flowery in flavor unless that's what you prefer.
    • Brown sugar - I generally use demerara sugar because that is what I always have on hand.
    • Flour - all-purpose flour is all you need to make this carrot cake with olive oil.
    • Eggs - medium-sized (63 to 73 grams per piece) and at room temperature
    • Cream cheese - the base for the icing of your cake.
    • Powdered sugar - to be mixed with cream cheese to make the icing.
    • Walnuts - chopped roughly for topping your olive oil carrot cake.
    • Cinnamon, vanilla extract, baking soda & baking powder - just use your favorite brand.
    An overhead shot of a slice of carrot cake with olive oil, served with coffee.

    Preparation

    Start making carrot cake with olive oil by preheating your oven to 180°C (350°F).

    Grease an 8-inch cake pan with butter, dust it with some flour, then set it aside for later.

    Using a medium-sized bowl, sift and combine the flour, ground cinnamon, baking soda, and baking powder.

    Straining the dry ingredients to prepare for the carrot cake batter with olive oil.

    In a larger mixing bowl, combine and mix eggs with brown sugar.

    Brown sugar mixed with eggs as base for carrot cake with olive oil.

    Add honey, olive oil, and one teaspoon of vanilla extract, then continue mixing.

    Added oilve oil and vanilla extract for the carrot cake batter.

    Add the strained, dry ingredients from earlier.

    Adding flour into the olive oil batter for carrot cake.

    Mix to combine everything evenly.

    Add the grated carrots.

    Added the grated carrots with the rest of the olive oil batter.

    Continue mixing to combine everything.

    Pour your carrot cake with olive oil batter into the greased cake pan.

    Carrot cake batter with olive oil, in a cake pan, ready for baking.

    Place the pan in the lower part of the oven for forty to forty-five minutes or until a toothpick comes out clean when inserted.

    Take your carrot cake out of the oven and set it aside to cool.

    Prepare the icing by combining and mixing the cream cheese, powdered sugar, and remaining vanilla extract.

    All the ingredients for the cream cheese icing for carrot cake with olive oil.

    Spread the cream cheese icing on top of the cooled carrot cake.

    Use an angled spatula to smoothen the top.

    Cream cheese icing spread on top of the olive oil carrot cake.

    Sprinkle the crushed walnuts over the icing.

    Slice and serve your olive oil carrot cake --- sprinkle more walnuts, if desired!

    A closer shot of carrot cake with olive oil, highlighting the height of the cake.

    Helpful tips

    • Feel free to grate the carrots bigger if you prefer to see bits of them in the cake.
    • Make sure your carrot cake with is completely cooled before spreading the icing.
    A closer look at a slice of carrot cake with olive oil, highlighting the inside of the cake.

    Recipe variation

    • Other types of nuts.  While I think walnuts are the best type, you can try using other kinds like almonds --- and decide which one you like the most.

    So how about it?  Try this carrot cake with olive oil recipe one of these days, and let me know! 🙂

    FOR MORE IDEAS ON DISHES WITH CARROTS, CHECK OUT THESE RECIPES!

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    📖 Recipe

    Feature image for Olive Oil Carrot Cake, showing a slice of it on a plate, with crushed walnuts on top.

    Olive Oil Carrot Cake Recipe

    A delicious cake that you can enjoy the whole year round.  Olive Oil Carrot Cake is always a winner --- even for those who don't like vegetables!  So enjoy a slice (or two) for your next coffee break!
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    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 10
    Calories: 400kcal
    Author: Neriz

    Equipment

    • Mixing bowls
    • Measuring cups
    • Measuring spoons
    • Box grater
    • Hand mixer
    • 8-inch Cake Pan
    • Angled Spatula

    Ingredients

    Carrot Cake with Olive Oil Batter:

    • 10 ounces carrots (about 300 grams or 2 & 1/4 cups when grated), peeled and grated
    • 1 & 1/2 cups flour (230 grams or 8 ounces)
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon cinnamon powder
    • 1/3 cup brown sugar
    • 180 ml olive oil (3/4 cup + 1 tablespoon)
    • 125 ml honey (1/3 cup + 1 & 1/2 tablespoons)
    • 3 medium eggs, room temperature
    • 1 teaspoon vanilla extract
    • butter, for greasing the pan

    Icing:

    • 3/4 cup cream cheese
    • 1/4 cup powdered sugar
    • 1/2 teaspoon vanilla extract
    • handful of walnuts, chopped
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    Instructions

    • Preheat your oven to 180°C (350°F).
    • Grease an 8-inch cake pan with butter and dust it lightly with flour.
    • Strain and combine the flour, ground cinnamon, baking soda, and baking powder in a medium-sized bowl.
    • Using a larger mixing bowl, mix eggs with brown sugar.
    • Add honey, olive oil, and one teaspoon of vanilla extract, then continue mixing.
    • Add the strained, dry ingredients from earlier and mix.
    • Add the grated carrots and continue mixing to combine everything evenly.
    • Pour your carrot cake with olive oil batter into the greased cake pan.
    • Place the pan in the lower part of the oven for 40 to 45 minutes or until a toothpick comes out clean when inserted.
    • Take your carrot cake out of the oven and set it aside to cool.
    • Prepare the icing by combining the cream cheese, powdered sugar, and the remaining vanilla extract.
    • Spread the cream cheese icing on top of the cooled carrot cake.
    • Use an angled spatula to smoothen the top.
    • Sprinkle the crushed walnuts over the icing.
    • Slice and serve your olive oil carrot cake --- sprinkle more walnuts, if preferred!

    Notes

    • Cook's Tip #1:  Ensure the cake has completely cooled before spreading the cream cheese icing.

    Nutrition

    Calories: 400kcal | Carbohydrates: 43g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 290mg | Potassium: 172mg | Fiber: 1g | Sugar: 27g | Vitamin A: 5036IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg

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