Olive Oil Carrot Cake Recipes
INCREDIBLY MOIST AND EASY CARROT CAKE
This is the best carrot cake recipe I've ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger. This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious. Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it's creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 1h5m
Yield Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
- Heat the oven to 350 degrees Fahrenheit (176C).
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
- In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
- Add the eggs, one at a time, whisking after each one.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
- Stir in the carrots, nuts, and raisins.
- Divide the cake batter between the prepared cake pans.
- Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
- Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
- In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
- Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
- Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
- When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
- Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.
Nutrition Facts : ServingSize 1 slice (1 of 16), Calories 535, Fat 33.4g, SaturatedFat 6.9g, Cholesterol 69.3mg, Sodium 315.9mg, Carbohydrate 56.4g, Fiber 2.4g, Sugar 40.5g, Protein 5.6g
OLIVE OIL CARROT CAKE
This carrot cake uses heart healthy ingredients such as whole wheat flour and olive oil. Recipe is from an Olive store here in St. Louis and was featured in her monthly newsletter stating, "This month's featured recipe is for the best carrot cake, made with extra virgin olive oil and whole grain flour. It's so moist and flavorful frosting is not needed."
Provided by januarybride
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Beat the eggs in a large mixing bowl with an electric mixer, and add the oil while the mixer is running.
- Add the vanilla, and then sprinkle in the sugars. You will have a thick, foamy, lemon-colored mixture.
- Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
- Add these dry ingredients to the eggs and oil in your mixing bowl, mixing to make a smooth batter.
- Add the carrots and nuts, then the coconut and pineapple.
- Pour the batter into greased and floured pan(s).
- Bake at 350°F for the amount of time appropriate to the pan size (9x13 45-50 minutes; 3, 8 inch layers 30-35 minutes; or 2, 9 inch layers 35-40 minutes).
- The cake is done when a tester inserted in the center comes out clean.
- Cool completely on a wire rack.
- Dust with confectioners' sugar.
CARROT CAKE CUPCAKES
Steps:
- Gather the ingredients. Position a rack in the upper and lower third of the oven. Preheat to 325 F.
- Line 2 (12-cup) muffin or cupcake pans with liners. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, and cardamom.
- Add the grated carrots, vegetable oil, eggs, orange zest, and vanilla. Mix on low until combined. Scrape down the sides of the bowl and then beat on medium speed for 2 minutes. Alternatively, use a large bowl and a hand-held electric mixer.
- Spoon the batter into the prepared cupcake pans until about 3/4 full.
- Bake for 25 to 30 minutes or until a cake tester comes out clean. Cool completely on a wire rack, about 30 minutes.
- Gather the ingredients.
- For the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-low speed until fluffy.
- Gradually beat in the confectioners' sugar until smooth. Stir in the vanilla extract to combine, scraping down the bowl as needed. Beat until light and fluffy.
- For the decorative topping, remove 1 cup of the cream cheese frosting into a small bowl. Tint with orange food coloring, mixing until the color is evenly combined. Remove 1/3 cup of the frosting to a separate small bowl and tint with green food coloring, mixing until combined.
- Transfer the colored frostings to 2 separate piping bags or zip-top bags.
- Frost the tops of the cooled cupcakes with the white cream cheese frosting.
- Roll the edges of each cupcake in the chopped nuts.
- Pipe the orange frosting in the shape of a carrot on top of each cupcake.
- Pipe the green frosting as carrot tops on each cupcake. Serve and enjoy!
Nutrition Facts : Calories 353 kcal, Carbohydrate 46 g, Cholesterol 46 mg, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, Sodium 215 mg, Sugar 36 g, Fat 18 g, ServingSize 2 dozen (24 servings), UnsaturatedFat 0 g
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