My Super Moist Carrot Cake with Olive Oil will captivate you with each soft bite. Your taste buds will be in Heaven as you nibble on a delectable slice of this bright and lightweight carrot cake. Making it festive with crushed roasted pecans, a few candy corn pieces, and a little bit of fresh parsley to mimic the image of a carrot stick.
This is one of the easiest and healthiest cake recipes you will find as we jump full-force into the holiday season full of sweet goodness. Whip this cake batter up within 10 minutes, then leave it up to the oven to do the rest of the hardworking while you prep for the fun part… decorating!
The secret to perfecting a super moist carrot cake is the crushed pineapple. However, make sure that your pineapple has been well-drained from the can. The best way to drain it is to line a pasta strainer with paper towels or a tea towel, then just pour the crushed pineapple into the strainer and leave it to drain for at least 10 minutes.
Now, you can always substitute the butter in the cream cheese frosting for chilled canned 100% coconut milk, which is what I typically do. However, I know that many of you will be traveling with your desserts to friends and family’s homes for the holidays, so I wanted to give you a frosting that will last the car ride. And yes, I have tested it out for a 3 hour car ride (on a chilly day) and it rode with no fuss!
It is time to tie our aprons and begin baking deliciousness!
Super Moist Carrot Cake with Olive Oil
- 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
- 1/2 cup Granulated Cane Sugar
- 1 cup Extra Virgin Olive Oil
- 4 large Eggs
- 1 tsp. Vanilla Extract
For the Healthier Cream Cheese Frosting:
- 12 oz. Neufchatel Cheese or Light Cream Cheese, room temperature
- 4-5 tbsp. Butter, room temperature
- 1 cup Powdered Sugar
- 1/2 tsp. Vanilla Extract
- 1-2 tbsp. Maple Syrup
- Preheat oven to 350F. Grease a 9×13" baking pan with a bit of olive oil and line the bottom 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.
- Pour the cake batter into the prepared baking pan. Bake for 45-50 minutes, or until a toothpick comes out clean when inserted into 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 1 minute).
- Frost the cake in the sheet pan, as well as decorate it with crushed pecans, candy corn, and fresh parsley to mimic mini carrots.
- Refridgerate up to 4 days.
I truly hope you all enjoy this recipe and happy holidays! xxL
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