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.
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.
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!
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!
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
I’m so incredibly grateful you’re here, and I truly hope you'll be able to find some tasty inspiration.
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