Olive Oil Carrot Cake

a slice of carrot cake being lifted off a wooden cake plate.

This is a moist and delicious carrot cake, made extra special by using olive oil and with a light whipped cream cheese frosting- no butter in sight. One of the simplest layer cakes you can make!

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 20

Cook Time 40

Servings people

Calories 581kcal

Author Farah Abumaizar

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

Ingredient 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.

Important Recipe Tips:

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.

Storing Leftovers:

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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