This Olive Oil Carrot Cake Loaf with its perfectly spiced batter has become a family favorite! The olive oil makes the loaf's crumb so tender and moist and adds a subtle fruity flavor. 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!
Carrot cake is a beloved classic that never goes out of style. It's a treat that's perfect for any occasion. It's the kind of dessert that you wouldn't be surprised to see at Easter, Thanksgiving, or Christmas gatherings. Or any other time of year for that matter! This is the ideal comfort dessert to serve with tea after dinner or for Sunday afternoon coffee time. I hope you enjoy your batch of this delicious year-round delight!
Looking for more delicious cake and muffin recipes? Be sure to browse through my posts for Gingerbread Bundt Cake, Green Smoothie Muffins, Double Chocolate Banana Bread and Buckwheat Banana Muffins.
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Why You'll Love This Recipe
- This cake is lightly sweetened by coconut sugar (or brown sugar if you prefer). Carrots and crushed pineapple also add a natural sweetness to this cake.
- It's so easy! You can enjoy all the flavors of a layered carrot cake without the extra steps.
- Olive oil adds numerous health benefits to this loaf like healthy fats and antioxidants.
- Olive oil's high smoke point and heat resistance make it a perfect choice for baking.
- Olive oil also adds a unique flavor and a tender crumb to the cake.
- The recipe can be easily doubled to make a second loaf to freeze for later. It never hurts to have an extra carrot cake loaf in the freezer for unexpected company!
Ingredients
- Olive Oil - choose a good quality one!
- Coconut sugar - or swap with brown sugar
- Eggs - choose large sized eggs
- Crushed pineapple - or swap for apple sauce or mashed banana
- Shredded carrot - you could swap for zucchini if that's what you have!
- Lemon zest - optional but delicious!
- All-purpose flour - swap for spelt flour if desired
- Cinnamon, nutmeg, ginger
- Baking soda, baking powder, salt - did you know that if your baking powder and baking soda are older than 3 months that it has started to lose its freshness and leavening power?
See the recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Nuts: Add chopped nuts such as pecans or walnuts to the batter for some crunch and extra flavor.
- Dried Fruit: Try adding in golden raisins, dried cranberries, candied ginger or chopped dates.
- Add some shredded coconut for an interesting textural component and flavor.
- Try a splash of rum in the cream cheese frosting -- just for fun!
- Carrots: swap carrots for zucchini for a different take on the cake.
- Spices: Experiment with different spices such as cardamom, allspice, or cloves to add depth of flavor to the cake.
- You can swap the icing sugar in the frosting for maple syrup. Use 2 tablespoon of maple syrup in the frosting recipe and keep in mind that the consistency will be thinner.
I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.
How To Make This Recipe
Here are the step-by-step instructions to make this recipe.
Step 1: Preheat/Prep and Mix Dry Ingredients
Preheat the oven to 350 degrees F. Line a 5x8 inch loaf pan with parchment paper.
In a large bowl, whisk together all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, baking powder, and sea salt until well combined.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together olive oil, coconut sugar, eggs, crushed pineapple, shredded carrot, and the zest from one lemon (optional).
Step 3. Combine the Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined, taking care not to over-mix.
Step 4: Bake the Loaf
Transfer the batter to the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a cake tester or toothpick inserted into the center of the loaf comes out clean. Baking times may vary depending on your oven. Once fully baked, remove the loaf from the oven and let it cool completely.
Step 5. Make the Frosting
While the cake cools, make the frosting. In a mixing bowl, beat room-temperature butter and room-temperature cream cheese until light and fluffy. Beat in powdered sugar (or maple syrup if using) and pure vanilla extract until well combined. Once the cake is fully cooled, top it with the cream cheese frosting. Slice and serve and enjoy!
Expert Tips
- Grate your carrots by hand with the fine side of a cheese grater or use a food processor to speed up the job!
- Freeze your left over crushed pineapple from the can in ice cube trays for delicious additions to smoothies!
- 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. If frosting is added too soon, it will become runny and not stay on the top of the carrot cake.
- For a fancy presentation decorate the loaf with carrot ribbons, crushed walnuts and some lemon zest.
Recipe FAQs
When purchasing an olive oil choose one that says extra virgin olive oil. It is made from cold-pressed olives and has the most flavor and health benefits. It's best to purchase olive oil that's stored in dark glass bottles because olive oil is sensitive to light and heat. Lastly check the origin because the best olive oils come from Mediterranean countries.
The olive oil creates a tender crumb and keeps the carrot cake nice and moist it also replaces butter or another similar fat that other cake recipes call for.
You can freeze this carrot cake after it is baked but before it is frosted. You want to ensure it is fully cooled before freezing it. 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.
Storage
Room Temperature
If you're choosing not to ice the cake you can store it at room temperature. Wrap the cooled cake tightly in plastic wrap or aluminum foil. This will help to prevent air from getting in and drying out the cake.
Refrigerator
Because of the cream cheese in the icing you'll definitely want to store extra slices in the fridge. Place the cake in an airtight container. This will help to keep the cake fresh and moist for up to four days.
Did you make this recipe? Let me know!
Leave a review or comment below!
Recipe
Olive Oil Carrot Cake Loaf
Ingredients
Wet Ingredients
- ½ cup olive oil
- 1 cup coconut sugar (or 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 or swap for maple syrup * see note
- 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.
- * Swap the icing sugar in the frosting recipe for maple syrup for a naturally sweetened frosting. Use 2 tablespoon of maple syrup. Just keep in mind that the icing will be thinner and may not hold its shape as well.
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,
Christy
Emma Fraser says
This loaf is AMAZING!! The spice blend was perfect and the icing created such a good balance! 10/10 for sure!
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.
Monika says
Hi again. Is the pineapple DRAINED or with the juice?
Thanks.
Christy Faber says
Hi again Monika! It's drained. Thanks for the clarifying question! Hope you love this recipe!
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.