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Feature image for Olive Oil Carrot Cake, showing a slice of it on a plate, with crushed walnuts on top.
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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!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 400kcal
Author: Neriz

Equipment

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

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