Favorite Carrot Cake

Favorite Carrot Cake

freshpressedoliveoil.com

Wonderfully moist thanks to olive oil, this easy-to-make carrot cake sticks to basics: no pineapple, no raisins, no applesauce. If you’re intimidated by layer c

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.

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Cooking tools:

  • Stand mixer
  • Hand mixer
  • Grater
  • Cooling rack
  • Cake pan
  • Muffin tin
  • Baking pan
  • Oven
  • Baking sheet
  • Cutting board
  • Chef's knife
  • Mixing bowl
  • Whisk
  • Spoon
  • Measuring cup
  • Measuring spoon
  • Toothpick

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon baking soda
  • 1 1/2 pounds (about 4 cups) peeled and grated carrots
  • 1 cup raw pecan or walnut halves
  • 3/4 cup extra virgin olive oil
  • 1 1/4 cups maple syrup or honey
  • 1 cup milk of choice
  • 4 large eggs, preferably at room temperature
  • 2 teaspoons pure vanilla extract
  • Cream cheese frosting (see below)

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