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Carrot cake with olive oil frosting
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4 from 10 votes

Easy Carrot Cake with Olive Oil Frosting

The trick to a light, crumbly cake is not over-working the batter. Fold the liquid through the flour until combined, but don’t continue beating after. Work quickly and pre-line your tin, so that you can pour in the batter and bake straight away for best results.
Prep Time20 minutes
Cook Time40 minutes
Cooling time30 minutes
Total Time1 hour 30 minutes
Servings: 12 people

Ingredients

For the Carrot Cake

  • 125 g self raising flour
  • 1 tsp baking powder
  • 150 g brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 180 ml extra virgin olive oil
  • 2 eggs
  • 2 cups grated carrot
  • 50 g pistachios roughly chopped

For the Olive Oil Frosting

  • 80 ml extra virgin olive oil
  • 80 g icing sugar

To serve

  • 20 g pistachios roughly chopped

Instructions

  • Preheat the oven to 180 degrees. Grease and line an 18cm loaf tin with baking paper.
  • Sift the flour, baking powder, salt and spices into a large bowl. In a separate bowl, beat the eggs lightly and combine with the olive oil. Add to the flour mix, and fold in until just combined. Add the carrot and nuts and stir until mixed through.
  • Pour into the prepared cake tin, level the top and place in the centre of the oven.
  • Cook for 30 - 40 minutes, until the cake is pulling away from the edges and a skewer inserted into the cake comes out clean.
  • Remove from the oven and allow to cool in the tin.
  • Meanwhile, make the frosting by combining the olive oil and icing sugar in a large bowl and beating thoroughly.
  • Place the cooled cake on a serving plate and cover the top with the frosting.
  • Scatter the surface with the chopped pistachios to serve.

Notes

You can use some Natvia or Xylitol in place of the brown sugar and icing sugar for a reduced sugar version of the cake. 
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