This Olive Oil Carrot Cake Loaf is swiftly becoming a family favourite! It's perfectly spiced and the olive oil makes it so tender and moist. Choose a good quality olive oil if you can -- it makes a big difference! The cream cheese frosting is lightly sweetened and compliments the loaf perfectly but it is optional!
Although olive oil may not seem like a common ingredient in a carrot cake or carrot cake loaf, there are many reasons you should include olive oil when making it next time. First, olive oil is a source of healthy fats and adds extra antioxidants. In addition, olive oil makes moist and tender baked goods.
When baking a carrot cake, you can add many extras to make it even more delicious. Get creative and try some of these:
- golden raisins
- dried cranberries
- chopped pecans or walnuts
- shredded coconut
- chopped dates
- diced candied ginger
- a pinch of cardamom and clove
- a splash of rum in the icing
Carrot cake is perfect for fall, Easter, Mother's Day, or all year round. However, this spice carrot cake loaf is the ideal comfort food to serve with a cup of coffee on a chilly morning or evening.
Some other fall recipes perfect for this time of the year are:
Frequently Asked Questions
Extra virgin olive oil is the highest grade of olive oil. It is a natural olive oil and is free of acidity. If you have olive oil at home and want to see if it is good quality, dip a wick in olive oil and place it in a glass container. Light the wick with a lighter. If it stays lit, then it is natural olive oil.
The olive oil creates a tender crumb and keeps the carrot cake nice and moist.
You can freeze this carrot cake after it is baked and frosted. You want to refrigerate it for about 6-8 hours before freezing it, allowing the carrot cake to firm up. Wrap it up in plastic wrap first, then place it in an air-tight bag or container.
You want to use the fine side of a cheese grater, and you want the carrot pieces to be small.
Adding pineapple to the cake allows it to become more tender. It also adds some natural sweetness to the cake.
Recipe Steps
Preheat the oven to 350 degrees F. Line a 5x8 loaf pan with parchment paper.
Combine all dry ingredients in a large bowl and whisk thoroughly.
Whisk together olive oil, sugar, eggs, crushed pineapple, lemon zest, and finely shredded carrot in a separate bowl.
Add the wet ingredient to the dry ingredient and mix until just combined, taking care not to over-mix.
Transfer to a 5x8 loaf pan lined with parchment and bake in a 350-degree oven for 50-60 minutes. (Baking times vary oven to oven. Insert a cake tester or tooth pick in the centre of the loaf and remove the loaf from the oven when the tester comes out clean)
Allow the loaf to fully cool.
To make the frosting: beat together room-temperature cream cheese and room-temperature butter until light and fluffy and then beat in the vanilla and icing sugar. (Get creative with the icing. Add a pinch of chai spice or some lemon zest.)
Top the cooled loaf with cream cheese icing and enjoy!
Tips for Making Olive Oil Carrot Cake
This is a simple carrot cake recipe, and following these tips will make it even easier to make!
- There is no need to remove excess water from the carrots, as the excess water will help keep the cake moist.
- Baking time will vary depending on your oven. Loaf cakes usually take about 55- 60 minutes. You’ll know a cake is done when a knife is inserted into the center and comes out clean. Cakes will often start to move away from the edges when fully baked.
- Lining your loaf pan with parchment paper will ensure the bottom of your cake does not stick to the cake pan.
- Do not ice your cake too early; you want it to be completely cooled before adding the frosting. If frosting is added too soon, it will become runny and not stay on the top of the carrot cake.
More Recipes to Enjoy
This lemon chicken orzo soup will become your new go-to chicken soup. The fresh, creamy, lemony broth is the perfect slurping soup for chilly evenings, and the orzo rice-shaped pasta fills you up just like hearty comfort food should!
Rich and savoury ground beef and mushroom filling encased in a flaky, buttery pastry, Ground Beef and Mushroom Pot Pie take comfort food to another level!
Olive Oil Carrot Cake
Olive Oil Carrot Cake Loaf
Ingredients
Wet Ingredients
- ½ cup olive oil
- 1 cup brown sugar lightly packed
- 2 large eggs
- ¼ cup crushed pineapple canned
- 2 cups finely shredded carrot
- zest from one lemon optional
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp sea salt
Cream Cheese Frosting
- ½ cup butter room temperature
- ½ cup cream cheese room temperature
- 5 tbsp powdered sugar
- ½ tsp pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a 5x8 loaf pan with parchment paper.
- Combine all dry ingredients in a large bowl and whisk thoroughly.
- Whisk together olive oil, sugar, eggs, crushed pineapple, lemon zest, and finely shredded carrot in a separate bowl.
- Add the wet ingredient to the dry ingredient and mix until just combined, taking care not to over-mix.
- Transfer to a 5x8 loaf pan lined with parchment and bake in a 350-degree oven for 50-60 minutes. (Baking times vary oven to oven. Insert a cake tester or tooth pick in the centre of the loaf and remove the loaf from the oven when the tester comes out clean)
- Allow the loaf to fully cool.
- To make the frosting: beat together room temperature cream cheese and room temperature butter until light and fluffy and then beat in the vanilla and icing sugar.
- Top the cooled loaf with cream cheese icing and enjoy!
Notes
- Grate your carrots by hand with the fine side of a cheese grater or use a food processor to speed up the job!
- There is no need to remove excess water from the carrots, as the excess water will help keep the cake moist.
- Lining your loaf pan with parchment paper will ensure the bottom of your cake does not stick to the cake pan.
- Take care not to over bake the cake. Check the cake at the 50-minute mark, and then every few minutes after that until it is fully cooked. A toothpick inserted into the center should come out clean.
- Ensure the butter and cream cheese are truly room temperature for the smoothest possible frosting.
- Do not ice your cake too early; you want it to be completely cooled before adding the frosting.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Natasha Wilson says
I made this yesterday! I subbed out fig preserves for the pineapples, and only had egg whites instead of whole eggs. (Used 1/2 c egg whites). It turned out super yummy! The whole family loved it, and the cream cheese frosting with some apple pie spice was delicious!! I think be using olive oil in more recipes now.
monika says
Just curious...what makes the frosting "orange"? There is no orange juice, zest, extract in it whatsoever...Not a judgement...just curious...
Orange Cream Cheese Frosting
½ cup butter room temperature
½ cup cream cheese room temperature
5 tbsp powdered sugar
½ tsp pure vanilla extract
Christy Faber says
Hi Monika!
When I was originally developing this recipe the cream cheese frosting had orange juice and orange zest in it but then I decided to simplify the recipe when I published it! Thanks for noticing that mistake I will correct the title in the ingredients.
Emma Fraser says
This loaf is AMAZING!! The spice blend was perfect and the icing created such a good balance! 10/10 for sure!