Healthy Olive Oil Carrot Cake


If I could eat only one cake for the rest of my life... it would be our Healthy Olive Oil Carrot Cake. Sugar, spice, and everything nice... this carrot cake hits all expectations out of the ballpark! Plus, the majority of ingredients are pantry essentials!

Each bite is super moist, flavorful, full of warmth, scrumptious, and notes of toasty spices.  

Healthy Olive Oil Carrot Cake
Healthy Olive Oil Carrot Cake

Why add carrots to a cake recipe?

The natural sweet notes in carrots are a perfect, subtle alternative to sugar in baked goods. Did you know that norther Europeans would use grated carrots to sweeten their baked goods during the medieval times when honey was unavailable or too expensive? Just think about the origin of carrot pudding! Plus, carrots hold quite a bit of water which helps to add moisture to your recipes, making them more tender after baking.

Why add the crushed pineapple?

This is my secret ingredient! Once again, the canned pineapple (wouldn't recommend fresh pineapple as it can be more tart) adds great moisture and sweetness to the cake!

Although I've heard of individual replacing the pineapple with applesauce, I would try your best to get your hands on a can of pineapple for the most flavorful in each bite!

Healthy Olive Oil Carrot Cake
Healthy Olive Oil Carrot Cake (Thanksgiving-Inspired)

How do you store the carrot cake?

The carrot cake should be refrigerated, since we are using a cream cheese frosting. Plus, I think this cake is phenomenal when a little more on the chilled side! Cover your cake in a storable cake container or place individual slices in air-tight containers for 3 to 4 days.

However, it may not last longer than an hour! It REALLY is out-of-this-world delicious!

Healthy Olive Oil Carrot Cake (Easter-inspired)
Healthy Olive Oil Carrot Cake (Easter-inspired)

I truly hope you all enjoy this healthy carrot cake recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

Healthy Olive Oil Carrot Cake



Carrot Cake:

  • 2 cups All-Purpose Flour
  • 2 tsp. Ground Cinnamon
  • 1/2 tsp. Ground Cardamom
  • 2 tsp. Baking Soda
  • 2 tsp. Baking Powder
  • 1/4 tsp. Sea Salt
  • 3 cups Grated Carrots
  • 20 oz. Can of Crushed Pineapple, (well drained)
  • 1/2 cup Brown Sugar
  • 1/3 cup Granulated Cane Sugar
  • 1 cup Extra Virgin Olive Oil
  • 4 large Eggs
  • 1 tsp. Vanilla Extract

Cream Cheese Frosting:

  • 24 oz. Neufchatel Cheese or Light Cream Cheese (room temperature)
  • 10 tbsp. Butter (room temperature)
  • 2 cup Powdered Sugar
  • 1 tsp. Vanilla Extract
  • 1 1/2 tsp. Maple Syrup


  1. Preheat oven to 350F. Grease three 9" round cake pans with a little olive oil, then line the bottom of each with parchment paper.
  2. In a large bowl, whisk together the flour, ground cinnamon, ground cardamom, baking soda, baking powder, and sea salt.
  3. In a mixing bowl, add together the brown sugar, granulated cane sugar, vanilla extract, and extra virgin olive oil. On medium speed, beat until creamy (about 1 minute). One at a time, add in the large eggs and beat for an additional 30 seconds. Add in the drained and crushed pineapple.
  4. In the meantime, fold the grated carrots into the dry mixture until lightly coated. Slowly add the carrot/dry mixture into the mixing bowl while it is mixing on medium speed. Only mix until incorporated.
  5. Evenly pour the cake batter into the prepared cake pans. Bake for 18-25 minutes, until a toothpick comes out clean from the center. Allow the cake to completely cool in the pan.
  6. In the meantime, begin making the frosting by beating the room temperature cream cheese and butter in a mixing bowl until creamy (about 30 seconds). Beat in the powdered sugar, vanilla extract, and maple syrup until creamy on medium speed (about 2-5 minutes).
  7. Frost the cake as you would normally - we opted for a 'naked cake' aesthetic to showcase the moist cake layers. Also, add 1-2 drops of green food coloring to the frosting for an added Easter inspiration.
  8. Refridgerate up to 4 days.

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