Olive Oil Carrot Cake

Carrot cake is the ideal spring dessert and the perfect sweet treat for Easter entertaining. We used Ginger-Infused Olive Oil in the batter to enhance the overall flavor of the spice cake and impart those fresh-crushed, zesty ginger elements. A simple topping of thinly shaved carrots and fresh carrot greens makes for an elegant presentation.

Serves 12

Ingredients: 

2 ½ cups grated carrots 

2 cups all-purpose flour 

2 teaspoons baking soda 

½ teaspoon Fleur de Sel 

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg 

Pinch ground cloves 

1 cup Ginger Infused Olive Oil 

¾ cup brown sugar 

¾ cup granulated sugar 

3 eggs 

¾ cup vanilla Greek yogurt 

2 containers of cream cheese frosting 

Thinly shaved carrots and carrot greens, for garnish 

Instructions 

Preheat the oven to 350°F and oil three cake pans with Ginger Infused Olive Oil.  

Place grated carrots, flour, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl, toss to combine. 

Place Ginger Infused Olive Oil, brown sugar, granulated sugar, eggs, and vanilla yogurt in another large bowl and whisk to combine. 

Place the dry ingredients into the bowl with the wet ingredients and whisk to combine the batter. Divide the batter evenly between the three cake pans and place in the oven. Bake for 30 minutes or until cooked through. Remove from the oven and set aside to cool on wire racks. 

Once the cakes have cooled completely, remove them from the pans and place one cake on a serving plate. Cover the cake with frosting, stack with the remaining cakes, frosting each layer before adding the next, and create a 3-layered cake. Frost the exterior. 

Garnish the cake with shaved carrot slices and carrot greens before slicing and serving.