Prepare to revolutionize your dessert game with this mouthwatering Olive Oil Carrot Cake that will make your taste buds dance and your health-conscious heart sing! Imagine a cake so moist, so flavorful, and surprisingly lighter than traditional recipes, it'll become your new go-to treat for every occasion. This isn't just another carrot cake - it's a culinary masterpiece that combines the richness of olive oil, the sweetness of carrots, and the crunch of walnuts into one absolutely irresistible dessert that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup olive oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk the dry ingredients to ensure they are well combined and free of lumps.
- In a separate bowl, whisk together the olive oil and eggs until they are thoroughly blended and create a smooth, uniform mixture.
- Gently fold the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Fold in the grated carrots and chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 40-45 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
- Optional: Once cooled, frost with cream cheese frosting or dust with powdered sugar before serving.
- Slice and serve at room temperature. Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Tips
- Use fresh, finely grated carrots for the best texture and moisture. Avoid pre-shredded carrots, as they can be too dry.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake light and tender.
- For extra flavor, toast the walnuts lightly before adding them to the batter to enhance their nutty taste.
- Check the cake's doneness early - ovens can vary, so start checking at around 35 minutes to prevent overcooking.
- Let the cake cool completely before frosting to prevent the cream cheese frosting from melting.
- For a healthier version, you can reduce the sugar slightly or substitute part of it with honey or maple syrup.
- Store the cake in an airtight container in the refrigerator to maintain its moisture and freshness.
- For best results, bring the cake to room temperature before serving to enjoy its full flavor and soft texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 7g
Fat: 24g
Saturated Fat: g
Cholesterol: 95mg
