Olive Oil Carrot Cake

Delicious, light and moist carrot cake with vanilla bean cream cheese frosting

Ingredients

Cake

• 1 1/2 cup flour
• 1 pound carrots, peeled and grated
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup Koroneiki Olive Oil
• 1/3 cup brown sugar
• 1/3 cup honey
• 3 eggs
• 1 teaspoon vanilla extract

Frosting

• 3/4 cup cream cheese, room temperature
• 1/4 cup powdered sugar
• 1 teaspoon vanilla bean paste
• 1/4 cup walnuts, chopped

Instructions

1. Heat oven to 350 degrees. Grease and flour an 8-inch cake pan.
2. Mix the flour, cinnamon, baking soda, baking powder, and salt in a bowl. Set aside.
3. Using a standing mixer, mix the eggs and brown sugar. Add the olive oil, honey, and vanilla extract. Mix until combined. Slowly add the dry ingredients and mix to combine.  Fold in the grated carrots and pour the batter into the cake pan. Cook for about 30 minutes until just cooked through (toothpick comes out clean). Let cool.
4. Make the frosting by combining the cream cheese, powdered sugar and vanilla bean paste. Spread the frosting on the cooled cake and top with chopped walnuts. 

Takes 1 hour

Makes 6-8 servings