If you’re looking for a perfectly moist, tender, and flavorful olive oil carrot cake, this recipe is going to become your new favorite. It’s soft, warmly spiced, and topped with the most luscious cream cheese frosting—everything you want in a classic carrot cake, but made with olive oil for an even better texture.
This carrot cake made with olive oil stays incredibly moist for days and has that light, delicate crumb that keeps you going back for another slice. It also has a little less sugar than typical recipes, so the flavor is more balanced. A great option if you’re looking for a slightly healthier carrot cake that doesn’t compromise on taste.
Carrot cake is one of those timeless desserts that’s especially popular in the spring, around Easter, and during holidays when you want something comforting but not overly heavy. I could eat this any day, any month- it’s SO good.
For something a little less elaborate, I also have this single layer carrot cake recipe on my site, which makes for a great snacking cake!
Jump to:
- What makes this a great Every Little Crumb recipe?
- Can you make carrot cake without butter?
- Ingredients you need:
- How to make an easy olive oil carrot cake:
- Pro Tip
- How to serve this moist carrot cake:
- Recipe variations:
- Storing Leftovers:
- Expert tips and tricks:
- Top Tip
- Recipe FAQs:
- If you liked this recipe, you might like:
- Pairing
- Olive Oil Carrot Cake
What makes this a great Every Little Crumb recipe?
It’s easy enough to make on a weeknight, but enough of a showstopper that you can serve this to guests and they’ll be wowed. It has a little Middle Eastern touch with the use of olive oil, and is healthier and lighter than typical carrot cakes. This carrot cake made with olive oil is absolutely delicious!
- Ultra moist texture – thanks to the olive oil, this cake stays soft for days, it almost melts in your mouth!
- I’m a carrot cake purist- you won’t find raisins, shredded coconut, or crushed pineapple in mine. Let the carrot cake flavor shine through!
- Perfectly spiced – cinnamon with hints of warm spices for depth.
- Balanced sweetness – not overly sweet, especially with the tangy frosting. Easy to make – no mixer needed for the cake batter.
- Healthier option – olive oil makes this lighter than traditional butter-based carrot cake, and it has less sugar too.
- Crowd-pleaser – perfect for gatherings, holidays, or everyday baking.
Can you make carrot cake without butter?
Absolutely! This carrot cake is made with only olive oil for the batter, and no butter at all in the cream cheese frosting. It’s so moist and dreamy, and the frosting doesn’t have that buttery stiffness- it melts in your mouth!
Ingredients you need:
- Walnuts or pecans – add texture and nuttiness (you can omit if preferred or substitute with raisins)
- All-purpose flour – provides structure (You can definitely swap half the flour for whole wheat flour, the texture it gives really complements the olive oil carrot cake.)
- Baking soda – helps the cake rise and stay tender
- Baking powder – adds additional lift
- Salt – balances sweetness and enhances flavor
- Cinnamon – the main warm spice in carrot cake
- Ginger, nutmeg, cloves – optional but add depth and warmth
- Olive oil – keeps the cake moist and soft
- Plain or Greek yogurt – adds moisture, tenderness, and a slight tang that balances the richness of the olive oil (you can substitute sour cream).”
- Brown sugar – adds richness and moisture
- Granulated sugar – balances sweetness and structure
- Vanilla extract – enhances flavor
- Eggs – Make sure these are at room temperature before I start baking.
- Carrots – the star of the cake, adds moisture and natural sweetness
For the cream cheese frosting:
- Cream cheese – make sure it’s softened so it combines smoothly and lump free
- Icing sugar (powdered sugar)– I recommend sifting this, to get a smooth frosting
- Cornstarch (cornflour) – stabilizes the frosting
- Heavy cream (Whipping Cream) – makes the frosting light and fluffy
- Vanilla extract – adds flavor
- Salt – balances sweetness
See recipe card for quantities.
How to make an easy olive oil carrot cake:
- Step 1: Add the dry ingredients to a bowl.
- Step 2: Whisk to combine and set aside.
- Step 3: In a large bowl, whisk together the olive oil, yogurt, brown sugar, granulated sugar, and vanilla until smooth.
- Step 4: Add the eggs one at a time, mixing well after each addition.
- Step 5: Add the dry ingredients in three additions.
- Step 6: Mix gently after each addition.
- Step 7: Add the grated carrots and toasted nuts.
- Step 8: Fold gently to combine.
- Step 9: Pour batter evenly into two prepared cake pans.
- Step 10: Bake for 30–40 minutes until a toothpick inserted comes out clean.
- Step 11: Make the frosting by beating the cream cheese until smooth.
- Step 12: Sift in the icing sugar and cornstarch and beat.
- Step 13: Add the heavy cream, vanilla and salt.
- Step 14: Mix until smooth and fluffy.
- Step 15: Once cake is completely cooled you can frost.
- Step 16: Spread half the frosting on one layer of the cake.
- Step 17: Top with the second layer of the cake.
- Step 18: Spread the remaining frosting on top. It will be soft.
Hint: Make sure the cake layers are completely cool before frosting, otherwise the frosting will melt and slide off.
Pro Tip
I like using a kitchen scale for accurate measurements so you get the perfect texture.
How to serve this moist carrot cake:
- Serve chilled or at room temperature, it’ll stay soft even straight out of the fridge because of the texture of the cake.
- Perfect with coffee or this amazing karak chai.
- You can make this into cupcakes instead of a layered cake, with just a thin smear of frosting on top as it’s a very soft loose frosting.
- Alternately, if you want this to be even lighter, this works well as a simple snack cake without frosting.
Recipe variations:
- No nuts – omit for a smoother texture, you can even substitute raisins or some shredded coconut.
- Raisin version – add raisins instead of nuts
- Healthier version – reduce sugar slightly, or swap half the flour with whole wheat flour
- Salted caramel carrot cake – drizzle the cream cheese with some salted caramel sauce for extra decadence.
Storing Leftovers:
Store the cake in an airtight container in the refrigerator for up to 4 days.
- Let it sit at room temperature before serving for best texture
- Can be frozen (unfrosted) for up to 2 months
See the one layer version of this carrot cake on my website!
Expert tips and tricks:
- Don’t overmix the batter to keep the cake tender
- Use freshly grated carrots for best moisture
- Toasting the nuts enhances their flavor
- Measure flour correctly to avoid a dense cake
- Make sure you grease your cake pans well and line with a parchment paper round so you can easily get the carrot cake out of the pans.
Top Tip
If your oven doesn’t fit two cake pans side by side, place one pan on the upper rack and one on the lower rack, and swap them halfway through the baking time.
Recipe FAQs:
You absolutely can, but what makes this recipe so great is that the carrot cake is made with olive oil, which is more nutritious, and gives a lovely undertone of flavor.
Make sure to grate the carrots fresh, don’t over mix, and don’t over bake!
Yes! In fact, carrot cake tastes even better the next day because the flavors develop and the texture becomes even more moist.
I haven’t personally tried, but I have a feeling gluten free flour blends will work really well as a swap for the flour.
Yes! It’s made without butter, and it’s so soft and melt in your mouth, almost like whipped cream. It’ll set a little as it sits in the fridge, but embrace it’s texture!
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this moist carrot cake:
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Olive Oil Carrot Cake
Equipment
- 2 9 inch cake pans
Ingredients
For the carrot cake:
- 2 cups all purpose flour 250g
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoon cinnamon powder
- pinch each ground ginger, nutmeg, and cloves, optional
- 1 cup olive oil 215 g
- 1/4 cup plain yogurt 55 g
- 1 cup light brown or dark brown sugar 200 g
- 1/2 cup granulated sugar 100 g
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 3 cups grated peeled carrots about 4-5 medium carrots (300g)
- 1 cup walnuts or pecans 120g
For the cream cheese frosting and topping:
- 1 cup softened cream cheese 8 oz / 225g
- 2 teaspoon cornflour (cornstarch)
- 1 1/4 cup powdered sugar (icing sugar) 140 g
- 1/3 cup cold heavy cream (whipping cream) 80 ml
- pinch salt
- splash vanilla extract
Instructions
For the carrot cake:
- Preheat the oven to 180 C (350 F). Prepare two 9 inch cake pans by lightly buttering, and lining the base of each pan with a circle of parchment paper. In a small baking pan, place the nuts and toast in the hot oven for 7-8 minutes, then transfer to a cutting board to cool and roughly chop.
- In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and ginger, cloves and nutmeg if using, until well combined.
- In a separate large bowl, whisk together the oil, yogurt, granulated sugar, brown sugar, and vanilla. Add the eggs, one at a time, mixing well after each addition.
- Using a rubber spatula, add the dry ingredients in three parts, gently stirring after each addition until flour streaks just disappear. Stir in the carrots and nuts- reserving a couple tablespoons of nuts for garnishing.
- Divide the cake batter evenly into the two pans and bake on the center rack. If your oven won't fit the pans side by side, place one cake pan on the upper rack and one on the lower rack and switch halfway through baking) Bake for 30-40 minutes, until the top is set, the edges are pulling away from the side of the pan, and a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the cream cheese frosting:
- Add the cream cheese to a large bowl and beat with an electric mixer on medium speed until very smooth and creamy, 1-2 minutes. Reduce speed to low, then sift in the icing sugar and cornstarch, mixing on low speed until combined.
- Add the cold (heavy) cream and beat on medium high 2-3 minutes or until frosting is whipped and creamy.
- Transfer one half of the cake onto a cake plate, and peel off the parchment paper. Spread half the frosting on the first cake layer. Place the second layer on top and spread remaining frosting over the top. The frosting will be loose and soft- don't worry it'll set up in the fridge and it's delicious! Garnish with some nuts around the edges of the cake, then refrigerate for at least 20 minutes to set before slicing and enjoying.
Video
Notes
- Carrots: Always use freshly grated carrots for maximum moisture and sweetness. Avoid pre-shredded carrots as they tend to be dry.
- Flour: You can substitute up to half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and a more wholesome texture.
- Yogurt: Plain yogurt or Greek yogurt, you can substitute with sour cream if needed.
- Nuts: Walnuts or pecans both work well. Toasting them beforehand enhances their flavor. You can omit them or substitute with raisins if preferred.
- Cream cheese: Make sure it’s fully softened before mixing to avoid lumps in the frosting.
- Powdered sugar: Sifting is recommended for a smoother frosting texture.
- Heavy cream: Use cold heavy cream to help the frosting whip up light and fluffy.
- Do not overmix the batter once the flour is added, as this can result in a dense cake. Mix just until combined.
- Measure flour correctly using the spoon-and-level method or preferably a kitchen scale to avoid adding too much.
- Toast the nuts before adding them to the batter for better flavor and texture.
- Bake just until a toothpick inserted into the center comes out clean to avoid drying out the cake.
- Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
- The frosting is intentionally soft and light. Chill the cake briefly after frosting to help it set.
- Store the cake in an airtight container in the refrigerator for up to 4 days.
- For best texture, let the cake sit at room temperature for 15–20 minutes before serving.
- The cake layers can be frozen (unfrosted) for up to 2 months. Wrap tightly and thaw overnight before using.
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