Prepare to revolutionize your dessert game with a carrot cake that's not just another ordinary sweet treat! This isn't your grandmother's traditional recipe - it's a modern, luxurious twist that combines the richness of olive oil with the classic comfort of a moist, decadent carrot cake. Imagine a dessert so incredibly tender, so perfectly spiced, and topped with a cream cheese frosting so smooth it'll make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a showstopping dessert that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups grated carrots
- 1 cup olive oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, combine grated carrots, olive oil, granulated sugar, and brown sugar. Mix thoroughly until the sugar is well incorporated and the mixture looks glossy.
- Add eggs one at a time to the carrot mixture, beating well after each addition to ensure a smooth, uniform batter.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet carrot mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a tough cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform baking.
- Bake in the preheated oven for 35-40 minutes. To check 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 completely in the pan on a wire rack, which typically takes about 1 hour.
- For the cream cheese frosting, beat softened cream cheese and butter in a large bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract to the cream cheese mixture, beating until light and fluffy.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula or knife.
- Optional: Garnish with chopped nuts, additional cinnamon, or grated carrot for extra visual appeal.
- Slice into 12 equal servings and serve at room temperature. Store any leftover cake covered in the refrigerator for up to 5 days.
Tips
- Always use freshly grated carrots for maximum moisture and flavor. Pre-packaged shredded carrots can be too dry.
- Room temperature ingredients are crucial! Make sure your eggs, cream cheese, and butter are at room temperature for smoother mixing and better texture.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake tender and light.
- For extra moisture, you can add 1/2 cup of crushed pineapple or applesauce to the batter.
- Let the cake cool completely before frosting to prevent the cream cheese frosting from melting.
- For a more complex flavor, toast some chopped nuts and sprinkle them on top of the frosting.
- Store the cake in the refrigerator, but let it come to room temperature before serving for the best taste and texture.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 55g
Protein: 6g
Fat: 32g
Saturated Fat: 10g
Cholesterol: 95mg
