If I could eat only one cake for the rest of my life… it would be our Healthy Olive Oil Carrot Cake (Easter-inspired). Sugar, spice, and everything nice… this carrot cake hits all expectations out of the ballpark! Plus, the majority of ingredients are pantry essentials!
Each bite is super moist, flavorful, full of warmth, scrumptious, and notes of toasty spices.
Christmas and Easter are my two absolute favorite holidays. Memories of laughter as we gathered near family and friends, scrumptious baked goods, and those iconic Easter egg hunts that hid our favorite chocolates (and the occasional dollar bill) inside. lol
Although many of us will be celebrating Easter a little different this year, the purpose of the holiday remains the same….
Our Savior Jesus Christ bore our sins on the cross so that we may receive eternal life with God in Heaven.
Try using this time to be grateful for the good things in your life (as simple or small as they may be).
Jesus said to her,
“I am the resurrection and the life. The one who believes in me will live, even though they die; and whoever lives by believing in me will never die. Do you believe this?”
John 11:25-26 (NIV)
Why add carrots to a cake recipe?
The natural sweet notes in carrots are a perfect, subtle alternative to sugar in baked goods. Did you know that norther Europeans would use grated carrots to sweeten their baked goods during the medieval times when honey was unavailable or too expensive? Just think about the origin of carrot pudding! Plus, carrots hold quite a bit of water which helps to add moisture to your recipes, making them more tender after baking.
Are we in Hawaii? Why add the crushed pineapple?
This is my secret ingredient! Once again, the canned pineapple (wouldn’t recommend fresh pineapple as it can be more tart) adds great moisture and sweetness to the cake!
Although I’ve heard of individual replacing the pineapple with applesauce, I would try your best to get your hands on a can of pineapple for the most flavorful in each bite!
How do you store the carrot cake?
The carrot cake should be refrigerated, since we are using a cream cheese frosting. Plus, I think this cake is phenomenal when a little more on the chilled side! Cover your cake in a storable cake container or place individual slices in air-tight containers for 3 to 4 days.
However, it may not last longer than an hour! It REALLY is out-of-this-world delicious!
Can I tell you a secret? This recipe has very slightly been altered from my infamous Super Moist Carrot Cake with Olive Oil (sheet pan cake) recipe.
Now, it is time to grab our aprons and make this easy carrot cake that is full of deliciousness in each bite!
Healthy Olive Oil Carrot Cake (Easter-inspired)
- 2 cups All-Purpose Flour
- 2 tsp. Ground Cinnamon
- 1/2 tsp. Ground Cardamom
- 2 tsp. Baking Soda
- 2 tsp. Baking Powder
- 1/4 tsp. Sea Salt
- 3 cups Grated Carrots
- 20 oz. Can of Crushed Pineapple, well drained
- 1/2 cup Brown Sugar
- 1/3 cup Granulated Cane Sugar
- 1 cup Extra Virgin Olive Oil
- 4 large Eggs
- 1 tsp. Vanilla Extract
Cream Cheese Frosting:
- 24 oz. Neufchatel Cheese or Light Cream Cheese room temperature
- 10 tbsp. Butter room temperature
- 2 cup Powdered Sugar
- 1 tsp. Vanilla Extract
- 1 1/2 tsp. Maple Syrup
- Preheat oven to 350F. Grease three 9" round cake pans with a little olive oil, then line the bottom of each with parchment paper.
- In a large bowl, whisk together the flour, ground cinnamon, ground cardamom, baking soda, baking powder, and sea salt.
- In a mixing bowl, add together the brown sugar, granulated cane sugar, vanilla extract, and extra virgin olive oil. On medium speed, beat until creamy (about 1 minute). One at a time, add in the large eggs and beat for an additional 30 seconds. Add in the drained and crushed pineapple.
- In the meantime, fold the grated carrots into the dry mixture until lightly coated. Slowly add the carrot/dry mixture into the mixing bowl while it is mixing on medium speed. Only mix until incorporated.
- Evenly pour the cake batter into the prepared cake pans. Bake for 18-25 minutes, until a toothpick comes out clean from the center. Allow the cake to completely cool in the pan.
- In the meantime, begin making the frosting by beating the room temperature cream cheese and butter in a mixing bowl until creamy (about 30 seconds). Beat in the powdered sugar, vanilla extract, and maple syrup until creamy on medium speed (about 2-5 minutes).
- Frost the cake as you would normally – we opted for a 'naked cake' aesthetic to showcase the moist cake layers. Also, add 1-2 drops of green food coloring to the frosting for an added Easter inspiration.
- Refridgerate up to 4 days.
I truly hope you all enjoy this recipe! ’till next time… xxL