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.
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Recipe Information
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)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 9-inch round cake pans.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
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.
Slowly drizzle in the olive oil while mixing on low speed. Add the vanilla extract and mix until smooth.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing until just combined. Do not overmix.
Gently fold in the grated carrots, crushed pineapple, and chopped walnuts or pecans using a spatula.
Pour the batter into the prepared pan(s) and spread evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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.
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.
Slice and serve. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
7280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 409.4 g | 525% | |
| Saturated Fat | 140.3 g | 702% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 4271 mg | 186% | |
| Total Carbohydrate | 863.6 g | 314% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 646.1 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 648 mg | 50% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1886 mg | 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.
