Learn how to make olive oil carrot cake and dive into autumn! Carrots are an extremely versatile and nutritious food that can be incorporated into so many recipes. Have you ever tried olive oil carrot cake?
Carrot cake with olive oil and walnuts recipe
Ingredients (12-16 servings)
- 2 cups all-purpose flour
- 1 ½ cups whole wheat pastry flour
- 2 teaspoons baking powder
- 4 large eggs
- 1 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 ½ pounds peeled and grated carrots (about 4 cups)
- 1 cup walnuts (halves)
- ¾ cup Italica Extra Virgin Olive Oil
- 2 teaspoons vanilla extract
- 2 cups sugar
- 1 ½ teaspoons salt
For the frosting
- 1 cup plain Greek yogurt
- 8 ounces cream cheese (at room temperature)
- 2 teaspoons vanilla extract
- 1 ¼ cups powdered sugar
Tools and equipment
- 2 9″ round baking pans
- Hand mixer or whisk
- Cooling rack (optional)
- A baker’s spatula to frost the cake
Directions
Preheat the oven to 350° F. While it heats up, line the 9″ round baking pans with parchment paper and grease with a small amount of oil.
Mix the two types of flour in a small bowl and add the baking powder, baking soda, salt, ginger and cinnamon.
In a large bowl, beat the eggs and 2 cups of sugar. Once mixed, add the grated carrots and vanilla extract. Combine the contents of the two bowls and add the olive oil. Stir well, but do not overmix to prevent the cake turning out dense and hard. Our tip? Use a whisk to control the texture of the batter.
Pour the batter evenly into the cake pans. Bake for 45-55 minutes in a preheated oven. We recommend setting a timer for 45 minutes and checking the cake periodically. The cakes are ready when the middle is fully cooked and the top is golden.
Allow the cakes to sit in the pans at room temperature for 20 minutes, and then turn out the cakes and place on a cooling rack until cooled completely. This step is important because if the cake is not cooled completely, it will lack a solid structure for the frosting, which could melt.
Prepare the frosting while the cakes cool. Use a hand mixer to blend the cream cheese and powdered sugar until it is light and fluffy. Add the yogurt spoon by spoon and continue mixing until fully combined. Place the cakes in the refrigerator to cool for 20 minutes.
When ready to frost, remove the parchment paper from each layer. Frost between layers and on top of the cake and use a spatula to spread it evenly to the edge. Decorate with walnuts and enjoy!
*Chef’s tip*
Cover the cake with plastic wrap and store it in the refrigerator to keep it fresh. If the cake has already been started, cover the exposed part with waxed paper or frosting to keep it from drying out.
Can I use olive oil in carrot cake?
Carrot cake made with olive oil instead of butter is an excellent option for baking and your health because the oil is rich in healthy fatty acids and antioxidants.
Because the oil has a higher smoke point than the butter, it’s perfect for recipes like carrot cake because it makes the batter smoother, resulting in a moist and delicious cake.
If you are concerned that carrot cake made with olive oil will taste differently, you could use Pure Olive Oil or Light-Tasting Olive as well as Sunflower Oil & Extra Virgin Olive Oil.
For more baking recipes that use oil, try the chocolate olive oil cake recipe, vegan olive oil cake recipe or olive oil pancakes. You’ll love them!
