Olive Oil Carrot Cake with Brown Butter Cream Cheese Frosting
Olive Oil Carrot Cake with Brown Butter Cream Cheese Frosting
Made with olive oil for a tender, naturally moist crumb, this carrot cake feels light yet deeply flavorful. Studded with dates, pistachios, pecans, and walnuts, it’s a modern take on the classic—finished with brown butter cream cheese frosting for a nutty, toasty finish.
Ingredients & Instructions
- 1
Dry Mix
- 2 c cake flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp kosher salt
- 1 tb ground cinnamon
- 1/2 tsp nutmeg, freshly grated
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp ground allspice
- 1/4 tsp ground cardamom
In a large bowl, whisk together all of the dry ingredients. Set aside.
- 2
Wet Mix
- 4 large eggs, room temperature
- 1 1/2 c granulated sugar
- 1/2 c brown sugar
- 2 tsp vanilla extract
- 1 c extra virgin olive oil
In a medium sized bowl, whisk the eggs until fully homogenized. Add in both sugars, vanilla and olive. Whisk well, then mix with the dry ingredients, just to combine.
Olive Oil Carrot Cake with Brown Butter Cream Cheese Frosting
Made with olive oil for a tender, naturally moist crumb, this carrot cake feels light yet deeply flavorful. Studded with dates, pistachios, pecans, and walnuts, it’s a modern take on the classic—finished with brown butter cream cheese frosting for a nutty, toasty finish.
Ingredients & Instructions
Dry Mix
- 2 c cake flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp kosher salt
- 1 tb ground cinnamon
- 1/2 tsp nutmeg, freshly grated
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp ground allspice
- 1/4 tsp ground cardamom
In a large bowl, whisk together all of the dry ingredients. Set aside.
Wet Mix
- 4 large eggs, room temperature
- 1 1/2 c granulated sugar
- 1/2 c brown sugar
- 2 tsp vanilla extract
- 1 c extra virgin olive oil
In a medium sized bowl, whisk the eggs until fully homogenized. Add in both sugars, vanilla and olive. Whisk well, then mix with the dry ingredients, just to combine.