Olive Oil Carrot Cake

Recipe: kitchen by the sea (with sareen enhancements)

WHAT YOU NEED:

Icing

  • ½ cup butter

  • 1 cup cream cheese

  • ¼ tsp salt

  • 1 ½ tsp vanilla bean paste

  • 3-4 cups pow sugar


Cake

  • 1 ½ cup olive oil 

  • 2 cups sugar

  • 4 eggs

  • 2 cups flour 

  • 2 tsps baking powder

  • 2 tsps baking soda

  • ½ tsp salt

  • 2 tsps ground cinnamon

  • 1 tsp ground cardamom 

  • 3 cups grated carrots

  • 1 cup chopped walnuts + pecans (depalms magic mix) 

  • 1 small (8oz) can of crushed pineapple (lightly drained)

The cake was still delicious.

I substituted vegetable oil for olive oil for a healthier oil option and I think it made the cake more dense/moist.

I also added the chopped nuts layer to just the tops of the cakes before baking and covered with foil for the first 20-30 mins.

I use vanilla bean paste for everything because it’s just better.

How to make it:

Icing

  • In a large bowl beat the butter and cream cheese with a hand held electric mixer on medium-high for about 2 mins until fluffy

  • Add salt and vanilla and mix 

  • On low speed at powdered sugar a lil at a time until it's the consistency you want then keep whipping it on high until its fluffy


Cake

  • Preheat oven to 350 degrees + grease and line pans w parchment paper

  • In a large bowl whisk together oil and sugar + add eggs one at a time + add dry ingredients + add pineapple and carrots 

  • Pour into cake pans and top with chopped nuts

  • Bake for 40-50 mins ish

  • Let that hoe cool fully before you ice it. I have this problem called impatience but if you don’t let it cool the icing will all just melt away and the cake won’t hold.

As you can see below, you can’t actually, because the middle icing layer is missing. I iced the cake before it cooled and when I put the second cake layer on all of the icing oozed out. Don’t do this. Just wait a little