Favorite Carrot Cake
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
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.
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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