Recipes Desserts:

Olive Oil Carrot Cake with Extra Virgin Buttercream

Chef Kevin O'Connor
Olive Oil Carrot Cake with Extra Virgin Buttercream


For the Carrot Cake

  • 3 cups all purpose flour, plus a little more for
  • the pan
  • 1 pound of carrots, peeled and finely grated
  • 3 large eggs, at room temperature
  • ⅓ cup of nonfat buttermilk, at room
  • temperature
  • 2 cups of sugar
  • 1 ½ cups of olive oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

For the ‘Buttercream’

  • ¾ cup powdered sugar
  • 6 tablespoons olive oil

Note: For this recipe I let the bold flavors of the olive oil take the place of the spices which are traditional in any carrot cake. When I make this cake I use nantes carrots grown in the Capay Valley, but any carrot will work.

The Prep

1. Preheat your oven to 325 degrees fahrenheit. Grease a large cake tin with a drizzle of olive oil. Dust with flour, tap out any excess and set aside.

2. Whisk together the carrots, eggs, buttermilk, sugar, and olive oil in a large bowl. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Stir the flour mixture into the carrot mixture until completely combined. Transfer the batter to the prepared pan.

3. Bake for one hour and fifteen minutes or until a cake tester inserted in the center comes out clean. While the cake is baking, prepare the buttercream by thoroughly and vigorously whisking the powdered sugar and olive oil together. Unmold the cake onto a cooling rack and let cool completely before frosting. (Optional) Garnish with carrot ribbons or cleaned carrot tops.

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