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."”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat the eggs in a large mixing bowl with an electric mixer, and add the oil while the mixer is running.
  2. Add the vanilla, and then sprinkle in the sugars. You will have a thick, foamy, lemon-colored mixture.
  3. Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
  4. Add these dry ingredients to the eggs and oil in your mixing bowl, mixing to make a smooth batter.
  5. Add the carrots and nuts, then the coconut and pineapple.
  6. Pour the batter into greased and floured pan(s).
  7. 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).
  8. The cake is done when a tester inserted in the center comes out clean.
  9. Cool completely on a wire rack.
  10. Dust with confectioners’ sugar.

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