Olive Oil Carrot Cake


15 mins


50 mins





For the cake:

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoons sea salt

  • 1 1/2 teaspoons ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground clove

  • 1/4 teaspoon ground ginger

  • 4 eggs, room temperature (For an egg substitute: 1 tbsp ground flax per egg mixed with 3 tbsp water)

  • 3/4 cup Bragg Organic Olive Oil

  • 1/2 cup unsweetened applesauce

  • 1 cup sugar

  • 3/4 cup light brown sugar

  • 2 teaspoons vanilla extract

  • 3 cups finely grated carrots

  • 1/2 cup brown or golden raisins

For the cream cheese frosting:

  • 12 ounces cream cheese, room temperature

  • 1 1/2 sticks (6 ounces) unsalted butter, room temperature

  • 1 teaspoon vanilla extract

  • A pinch of sea salt

  • 4 cups powdered sugar, plus more as needed

In this recipe:

  • Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans and line with parchment paper.
  • In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, clove and ginger until combined.
  • In a large mixing bowl, whisk together eggs, olive oil, applesauce, sugar, brown sugar and vanilla until combined.
  • Add the dry ingredients to the wet ingredients and mix until combined. Gently fold in grated carrots and raisins (if using).
  • Divide the batter evenly among the prepared baking pans. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
  • Remove from the oven and cool for 5-10 minutes, then turn out onto racks to cool to room temperature.
  • Using an electric mixer on high speed, beat cream cheese and butter until smooth, about 1 minute. Mix in vanilla and salt. Reduce speed to low and gradually add powdered sugar. Increase speed to high and beat until frosting is light and fluffy, about 2 minutes. If frosting is too thin, gradually add more powdered sugar and mix until desired consistency is reached.
  • When cakes have completely cooled, place 1 cake, domed side down, on a platter. Using an offset spatula, spread about 3/4 cup of the frosting evenly over the top. Place the second cake, domed side down, on top. Spread remaining frosting evenly over the top and sides.

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