Olive Oil Carrot Cake Recipe

Name: Olive Oil Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs (may sub egg substitute); 1 1/2 cups fruity olive oil; 2 teaspoons vanilla; 1 1/2 cups sugar (may sub Splenda); 1/2 cup packed light brown sugar; 2 cups whole wheat flour (may sub white whole wheat); 2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons salt; 1 tablespoon cinnamon; 1/2 teaspoon ground nutmeg; 2 1/2 cups cooked and pureed carrots (may sub baby food); 1 cup chopped pecans or 1 cup walnuts; 1 cup shredded sweetened coconut; 1 (20 ounce) can crushed pineapple, drained

Servings: persons

4 large eggs (may sub egg substitute)
1 1/2 cups fruity olive oil
2 teaspoons vanilla
1 1/2 cups sugar (may sub Splenda)
1/2 cup packed light brown sugar
2 cups whole wheat flour (may sub white whole wheat)
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups cooked and pureed carrots (may sub baby food)
1 cup chopped pecans or 1 cup walnuts
1 cup shredded sweetened coconut
1 (20 ounce) can crushed pineapple, drained

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 350u00b0F 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.

1821

kcal

Calories

120

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 large eggs (may sub egg substitute), 1 1/2 cups fruity olive oil, 2 teaspoons vanilla, 1 1/2 cups sugar (may sub Splenda), and more.

Yes, Olive Oil Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive Oil Carrot Cake

How did you like this recipe?

Frequently Asked Questions