Featured,  Recipes

Olive Oil Carrot Cake

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

Some other fall recipes perfect for this time of the year are: 

Frequently Asked Questions

How Do I Choose the Best Olive Oil? 

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. 

What Does the Olive Oil in the Recipe Do?

The olive oil creates a tender crumb and keeps the carrot cake nice and moist. 

Can You Freeze This Carrot Cake Loaf?

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.  

How To Grate Carrot for Carrot Cake? 

You want to use the fine side of a cheese grater, and you want the carrot pieces to be small. 

Why Pineapple in Carrot Cake? 

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 5×8 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 5×8 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!

Save to Pinterest

Olive Oil Carrot Cake

Olive Oil Carrot Cake Loaf

Tender, moist and perfectly spiced. This Olive Oil Carrot Cake Loaf is delicious and great for fall or winter time! Choose a good quality olive if you can — it makes a big difference! The optional cream cheese frosting is lightly sweetened and compliments the loaf perfectly.
5 from 1 vote
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Appetizer, Dessert
Cuisine American
Servings 15 slices
Calories 256 kcal

Ingredients
  

Wet Ingredients

  • 1/2 cup olive oil
  • 1 cup brown sugar lightly packed
  • 2 large eggs
  • 1/4 cup crushed pineapple canned
  • 2 cups finely shredded carrot
  • zest from one lemon optional

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt

Orange Cream Cheese Frosting

  • 1/2 cup butter room temperature
  • 1/2 cup cream cheese room temperature
  • 5 tbsp powdered sugar
  • 1/2 tsp pure vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees F. Line a 5×8 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 5×8 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. Try adding a pinch of chai spice or some lemon zest.)
  • Top the cooled loaf with cream cheese icing and enjoy!
Keyword cake, carrot cake, loaf

‘Til next time,

Christy

Google Result Preview
recipe image
Recipe Name
Olive Oil Carrot Cake Loaf
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)

Hi! I’m Christy, a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

One Comment

  • Natasha Wilson

    5 stars
    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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Nourishing Hot Drinks Naturally Sweetened Pumpkin Recipes Gingerbread Bundt Cake Broccoli & Tomato Quiche Coconut Flour Chocolate Chip Cookies
Nourishing Hot Drinks Naturally Sweetened Pumpkin Recipes Gingerbread Bundt Cake Broccoli & Tomato Quiche Coconut Flour Chocolate Chip Cookies
Nourishing Hot Drinks Naturally Sweetened Pumpkin Recipes Gingerbread Bundt Cake Broccoli & Tomato Quiche Coconut Flour Chocolate Chip Cookies