My Super Moist Carrot Cake with Olive Oil will captivate you with each soft bite. Your taste buds will be in Heaven as you nibble on a delectable slice of this bright and lightweight carrot cake. Making it festive with crushed roasted pecans, a few candy corn pieces, and a little bit of fresh parsley to mimic the image of a carrot stick.
This is one of the easiest and healthiest cake recipes you will find as we jump full-force into the holiday season full of sweet goodness. Whip this cake batter up within 10 minutes, then leave it up to the oven to do the rest of the hardworking while you prep for the fun part... decorating!
The secret to perfecting a super moist carrot cake is the crushed pineapple. However, make sure that your pineapple has been well-drained from the can. The best way to drain it is to line a pasta strainer with paper towels or a tea towel, then just pour the crushed pineapple into the strainer and leave it to drain for at least 10 minutes.
Now, you can always substitute the butter in the cream cheese frosting for chilled canned 100% coconut milk, which is what I typically do. However, I know that many of you will be traveling with your desserts to friends and family's homes for the holidays, so I wanted to give you a frosting that will last the car ride. And yes, I have tested it out for a 3 hour car ride (on a chilly day) and it rode with no fuss!
It is time to tie our aprons and begin baking deliciousness!
I’m so incredibly grateful you’re here! I'm a recent college graduate, freelance writer, author, and most importantly, a foodie! Follow along the journey as we explore hidden cultural secrets, seasonal ingredients, and more.
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