Carrot Cake



  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 1/2 tsp. ground cinnamon
  • 1 1/4 cups OLiV Butter Extra Virgin Olive Oil (EVOO)
  • 1 cup granulated sugar
  • 1 cup lightly packed brown sugar
  • 1 tsp. vanilla extract
  • 4 large eggs
  • 3 cups grated peeled carrots (5 to 6 medium carrots)
  • Optional: 1 cup coarsely chopped pecans

    Cream Cheese Icing:

    • 1 1/2 cup cream cheese
    • 1/2 cup butter, unsalted 
    • 1 tsp. vanilla extract
    • 3 cups confectioners sugar/icing sugar.


    1. Heat the oven to 350°F.
    2. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
    3. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.
    4. In a separate bowl, whisk the EVOO, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
    5. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots and nuts (optional).
    6. Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the centre of the cake comes out clean; about 35 to 45 minutes.
    7. Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
    8. While cakes are cooling, place cream cheese and butter in the bowl and mix until combined. 

      Add vanilla and confectioners sugar and continue beating till smooth. Spread over cake as desired. Top with pecans and toasted coconut if desired.

    Leave a comment

    Please note, comments must be approved before they are published