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Carrot Cake

  • Author: pourolivedev01
  • Prep Time: 12
  • Cook Time: 20-30
  • Total Time: 25 minute
  • Yield: 10-12 1x


Extra moist from our fresh olive oil!

Using our fresh olive oil is key as the flavor blends well with baked goods, much unlike grocery store olive oil which can leave behind musty flavors.

Freshly grated carrots are key as they contain a lot of moisture and flavor. Don’t use pre-grated carrots as they lack the moisture and flavor this recipe depends on.




  • 1 cup (125 grams) all-purpose flour
  • 3/4 cup (95 grams) finely ground graham cracker crumbs, plus extra for decoration if you wish
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon fine sea or table salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg or a bunch of gratings of fresh
  • 3/4 teaspoon ground ginger
  • 3/4 cup (150 grams) granulated sugar
  • 3/4 cup (145 grams) dark brown sugar
  • 3/4 cup Pour Olive’s Extra Virgin olive oil (or if you prefer a fun flavor use our Orange or Butter infused olive oil)
  • 3 large eggs
  • 3 cups (about 12 3/4 ounces or 360 grams) peeled and freshly grated carrots
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups (240 grams) powdered sugar, sifted if lumpy
  • 2 teaspoons vanilla extract


  1. Heat oven to 350°F (175°C). Line three 9-inch cake pans with a fitted round of parchment paper and coat with a nonstick cooking spray.
  2. In a large bowl, whisk together flour, graham crumbs, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
  3. In a medium-sized bowl, whisk together the sugars, oil and eggs until smooth. Stir in grated carrots. Pour wet ingredients into dry and stir until flour just disappears.
  4. Pour batter evenly between three prepared baking pans. Bake each layer for 15 to 18 minutes, until a tester comes out clean. Cake will seem soft and likely still sticky on top. (This is a great time to make the filling.)
  5. Let rest in cake pans for 5 minutes on a cooling rack, then run a knife around the edges of the first cake layer to ensure no parts are sticking to the sides, flip cake out onto cooling rack, remove parchment paper and flip back right-side-up on another cooling rack. Repeat with remaining layers. Let cake cool totally before filling.

Make the filling:

  1. With an electric mixer, beat cream cheese and butter together until smooth and fluffy. Beat in powdered sugar, a little at a time. Beat in vanilla until combined.
  2. Arrange first cake layer on a cake plate or stand. Spread top with frosting; repeat twice with remaining layers. If desired, sprinkle top decoratively with extra graham crumbs.
    (There should be about 1cup of left over filling, you can use this for decoration if you’d like or save it in the fridge for pancakes).


This cake can serve 10-12. If you have left overs, store in the fridge and thaw before serving. The filling can be made ahead of time, stored in fridge, then thawed and re-whipped before use. Cake can be made ahead and stored, wrapped, on counter or in the fridge for a few days.