Olive Oil Carrot Cake

Discover the perfect fusion of rustic charm and modern elegance with this Olive Oil Carrot Cake, a moist and flavorful dessert that takes a classic recipe to new heights. This cake is enriched with extra-virgin olive oil, lending a subtle fruitiness and unparalleled tenderness to every bite. Grated carrots, crushed pineapple, and a hint of cinnamon create a warm, spiced sweetness, while chopped walnuts or pecans add satisfying crunch. Topped with an irresistible cream cheese frosting, this crowd-pleasing cake is as decadent as it is simple to make. Perfect for special occasions or everyday indulgence, this recipe delivers layers of flavor and texture that will make your dessert table truly unforgettable.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Baking soda
• 1.5 teaspoons Baking powder
• 2 teaspoons Cinnamon
• 0.5 teaspoon Salt
• 1 cup Granulated sugar
• 0.5 cup Brown sugar (packed)
• 3 large Eggs
• 0.75 cup Extra-virgin olive oil
• 2 teaspoons Vanilla extract
• 2 cups Grated carrots
• 0.5 cup Crushed pineapple (drained)
• 0.5 cup Chopped walnuts or pecans
• 8 ounces Cream cheese
• 0.5 cup Unsalted butter (softened)
• 2.5 cups Powdered sugar
• 1 teaspoon Vanilla extract (for frosting)

Directions

Step 1

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 9-inch round cake pans.

Step 2

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

Step 3

In another large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.

Step 4

Slowly drizzle in the olive oil while mixing on low speed. Add the vanilla extract and mix until smooth.

Step 5

Gradually add the dry ingredients to the wet ingredients in three additions, mixing until just combined. Do not overmix.

Step 6

Gently fold in the grated carrots, crushed pineapple, and chopped walnuts or pecans using a spatula.

Step 7

Pour the batter into the prepared pan(s) and spread evenly.

Step 8

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 10

To make the cream cheese frosting, beat the cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar and continue beating until light and fluffy. Mix in the vanilla extract.

Step 11

Once the cake is completely cooled, spread the cream cheese frosting evenly over the top and sides. Decorate with additional walnuts or pecans if desired.

Step 12

Slice and serve. Store any leftovers in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	1966.6 grams (1966.6g)

Amount per serving	% Daily Value*
Calories	7280

Total Fat 409.40g	525%
Saturated Fat 140.30g	702%
Polyunsaturated Fat 3.40g
Cholesterol 1045mg	348%
Sodium 4271mg	186%
Total Carbohydrate 863.60g	314%
Dietary Fiber 22.40g	80%
Total Sugars 646.10g
Protein 72.00g	144%

Vitamin D 181IU	907%
Calcium 649mg	50%
Iron 20mg	111%
Potassium 1886mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 3.9%

Carbs: 46.5%