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.
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Shining Stars
[email protected]Overall, I thought this cake was just okay. It wasn't as good as I was hoping for.
Karen Edmonds
[email protected]I found this cake to be a bit dry. I would add more oil or butter next time.
Md Ruby
[email protected]This cake is a little too sweet for my taste. I would reduce the amount of sugar next time.
Arishaba Prudence
[email protected]I love the cream cheese frosting on this cake. It's the perfect complement to the carrot cake.
Mehad Ahmed
[email protected]This cake is a great make-ahead dessert. You can make it the day before and it will still be delicious.
Dawer Naqvi
[email protected]I'm allergic to nuts, so I substituted sunflower seeds in this recipe. It turned out great!
Breosha Lee
[email protected]This cake is a great way to sneak some vegetables into your kids' diet. They'll never know they're eating carrots!
Thabi Vcardi
[email protected]I made this cake for my daughter's birthday and she loved it! It was a hit with all of her friends too.
Erin Brannon
[email protected]This cake is so moist and flavorful. It's the best carrot cake I've ever had.
Azeemullah Khan
[email protected]I've never made carrot cake before, but this recipe made it easy. The cake turned out great and my family loved it.
Sizwe Ngemu
[email protected]This carrot cake is the perfect balance of sweet and spicy. I highly recommend it!
Khondokar Niha
[email protected]I love that this recipe uses olive oil instead of butter. It makes the cake healthier and just as delicious.
Jorip Uhddin
[email protected]This cake was easy to make and turned out perfect. I'll definitely be making it again.
Naseem Shah
[email protected]I'm not a big fan of carrot cake, but this recipe changed my mind. It's so moist and flavorful, I couldn't resist going back for seconds.
Jfmridha Jahidul
[email protected]This carrot cake is a great way to use up leftover carrots. It's also a healthy and delicious snack or dessert.
vincent klus
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
USAMAMALIKG Malikg
[email protected]This cake is so moist and flavorful. I love the combination of carrots, walnuts, and spices.
Jessica Walker
[email protected]I've made this cake twice now and it's always a winner. It's so easy to make and the results are always delicious.
Muhammad Abu Bakar Muhammad Khalid
[email protected]This carrot cake was a hit with my family! The olive oil gave it a moist and dense texture, and the carrots added a natural sweetness. I also loved the crunch from the walnuts.