Olive Oil Carrot Cake with Extra Virgin ‘Buttercream’

20 minutesServes 6-8

1 reviews

Olive Oil Carrot Cake with Extra Virgin ‘Buttercream’

Ingredients

For the Carrot Cake

3 c all-purpose flour, plus a little more for the pan
1 lb carrots, peeled and finely grated
3 large eggs, at room temperature
⅓ c nonfat buttermilk, at room temperature
2 c sugar
1 ½ c of Cobram Estate® California Select Extra Virgin Olive Oil
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt

For the ‘Buttercream'

¾ c powdered sugar
6 tbsp Cobram Estate® California Select Extra Virgin Olive Oil

Directions

Preheat your oven to 325°F. Grease a large 9x13-inch cake tin or two 8-inch rounds with a drizzle of olive oil. Dust with flour, tap out any excess and set aside.

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 flour mixture into carrot mixture until completely combined. Transfer batter to the prepared pan.

Bake for 1 hour and 15 minutes, or until a cake tester inserted in the center comes out clean. While cake is baking, prepare the buttercream by thoroughly and vigorously whisking the powdered sugar and olive oil together. Unmold cake onto a cooling rack and let cool completely before frosting. (Optional) Garnish with carrot ribbons or cleaned carrot tops.

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Recipe Ratings and Reviews

I baked this cake just yestetday. Plenty left. Had a nice slice for bteakfast : ) Love cake. First, let me say, I'm an experienced baker and cook of many years (pushing 60). I actually have made olive oil cakes before and they are delicious. Thought I'd give this one a go. I was a bit skeptical on a couple of things. One being the baking length of time. I found 1 hr 15 mins. seemingly long. Even for a dense cake as this. My oven runs a bit "hot" so I watched VERY carefully, and all MY cake needed was 45 mins. I strongly suggest anyone following this recipe to keep a very watchful eye on time. To me, with THIS CAKE, I found time wise, less was more. I also "tweaked" the recipe by adding some good quality Lemon extract, about 1 TSP to start, (or Orange would be exceptional as well!), to the "Buttercream frosting." I actually made more frosting by adding more confectioners sugar, TBS of olive oil at a time and mixing thoroughly to achieve a spreadable frosting. If needed, add another TSP of the flavoring you chose. Mix well. In addition, add a bit of UNSALTED Butter...2 TBS, SOFTENED, to this mix. This frosting MUST be refrigerated due to the olive oil. Cake can be left in refrigerator, lightly covered with loose foil until just ready to eat. A tasty, not too sweet cake. You'll be surprised at how delicious Extra Virgin Olive Oil Cake is. Most brands will do, like the Italian type. Goya, while I love it and use it so often in many dishes, is simply TOO strong an olive flavor and overpowering for this type of cake. Yes, you could use "regular olive oil, with basically the same results. HOWEVER, you will NOT get the depth (you just have to experience to understand, that you would with EVOO - Extra Virgin Olive Oil). PS. - The temperature IS correct for this cake. I would also suggest using a bit of UNSALTED butter, to grease the sides of the pan(s), and parchment for the bottom. I used a 9x13" pan. Another thing is this cake IS quite filling (believe me, I LOVE cake and large slices). I simply could not eat another slice. This cake pan, 9x13 could easily feed adults 6-8, happily. If children, more slices. I gave four instead of five stars due to some of what I believe were some "baking issues," especially temperature time (SO important).