Olive Oil Carrot Cake Loaf

5 from 4 votes

This Olive Oil Carrot Cake Loaf with its perfectly spiced batter is swiftly becoming a family favourite! The olive oil makes the crumb 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!

Prep Time15

Cook Time55

Total Time1 10

Course: Appetizer, Dessert

Cuisine: American

Servings: slices

Calories: 256kcal

Author: Christy Faber

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.

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