Go Back
–+ servings
A simple olive oil carrot cake for spring celebrations! The tender, springy whole wheat crumb is suffused with nutty olive oil, fresh carrots, and orange zest. The cake is topped with an airy, lightly sweet yogurt and cream cheese frosting, carrot ribbons, tarragon, and edible flowers. 
Print Recipe
Olive Oil Carrot Cake
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
A simple olive oil carrot cake for spring celebrations! The tender, springy whole wheat crumb is suffused with nutty olive oil, fresh carrots, and orange zest. The cake is topped with an airy, lightly sweet yogurt and cream cheese frosting, carrot ribbons, tarragon, and edible flowers.
Recipe Type: Dessert
Cuisine: American
Keyword: carrot cake
Makes: 8 servings
Author: Elizabeth Stark
Ingredients
Cake
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sea salt
  • 3 large eggs
  • 1 1/4 cups sugar
  • 2 cups grated carrots, from about 3 medium carrots
  • 2 tablespoons grated orange zest
  • 1 teaspoon vanilla extract
  • 1 cup extra virgin olive oil
Frosting
  • 4 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1 cup whole milk skyr or Greek Yogurt
Garnish
  • Fresh tarragon sprigs
  • Carrot ribbons, use a peeler to create
  • Edible flowers
Instructions
  1. Preheat oven to 350 degrees F. Line with parchment and grease a 9-inch round cake pan.
  2. In a small bowl, combine the flours, baking powder and soda, sea salt, and spices.
  3. In a large bowl, vigorously whisk eggs and sugar for 30 seconds. Add grated carrots, zest, and vanilla. Switching to a silicone spatula, fold in half the flour, all of the olive oil, and then the remaining flour. Mix just until everything is well combined.
  4. Scrape into prepared cake pan, bang pan on the counter three times, and slide into oven. Set a timer for 45 minutes. Check cake by inserting a toothpick into the center – it should come out with just a few crumbs attached. Cook cake for a total of 45 - 55 minutes, or until center is cooked through and cake is golden brown.
  5. Cool 20 minutes, then flip on a wire rack to cool completely.
  6. To make frosting, either with a hand mixer or a stand mixer fitted with the paddle attachment, beat cream cheese and sugar on medium speed until light and fluffy, about 5 minutes. Add the yogurt in dollops, beating each addition until fully combined. Set frosting in the fridge to chill.

  7. To serve, spoon frosting onto the cake and use an offset spatula to smooth frosting right up to the edges. Top with garnishes, slice, and serve.

Recipe Notes

Note: Garnishes, especially the carrot ribbons, can get in the way during slicing, so remove before you cut into the cake.