Carrot Cake




4 eggs

1 cup brown sugar

1 cup white sugar 

3/4 cup olive oil

1/2 cup unsweetened apple sauce 

Generous splash of vanilla extract 

2 cups all purpose flour 

2 tsp baking soda 

2 tsp baking powder

1 tsp kosher salt 

1 tbs ground cinnamon 

 3 large carrots, grated (yield of 2-3 cups)

1 cup walnuts/pecans, chopped (optional)


1/3 cup butter, softened 

8 oz cream cheese, softened 

3-4 cups icing sugar



  1. To a large bowl, add the eggs, olive oil, apple sauce, sugars, and vanilla and mix until just combined. To prevent the cakes from forming domes during baking, be sure not to over mix or incorporate too much air at this point. 
  2. To the same bowl, add the flour, baking soda, baking powder, salt, and cinnamon and mix until just combined.
  3. Add the grated carrots and nuts, if you’re using them, and fold to incorporate
  4. Divide the batter evenly between two parchment-lined 9 inch cake pans, and bake at 350F for around 30 minutes.
  5. Remove the cakes from the oven, flip them onto a wire rack, and allow them cool for a few hours. 
  6. To make the frosting; cream together the butter and cream cheese. Gradually add the icing sugar and mix until it’s well incorporated. Beat the icing on high speed for 3-5 minutes or until fluffy. 
  7. After the cake has cooled, frost the cake by using 1/3 of the frosting between the two layers and the rest on the top and sides. 



I don’t have 2 9″ cake pans, what can I use instead?

You can also bake this in 9″x13″ baking tray for ~45 mins instead or bake them as cupcakes for ~20 minutes. 

Olive oil in a cake?!

Yes!! Don’t knock it until you’ve tried it! I do understand your hesitation, and while I 100% recommend using olive oil, if you’d prefer not to, feel free to use vegetable oil or canola oil. The flavor of the cake may take a hit, but they’ll still offer the long-standing moisture olive oil does. 

What can I use instead of apple sauce?

Apple sauce adds amazing moisture and structure to this cake, but in a pinch you can make a direct substitution for an equal portion of oil. 

Where are the raisins and other spices?

As always, to this I say, do your thing . I’m not making this cake for you – you are. Add the raisins, add the nutmeg, do whatever your heart desires. 

February 18, 2021

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  1. Hello:) I’ve seen your video on this go viral and I can’t wait to make this for my moms birthday tomorrow! When I’m buying the applesauce, does it matter if it’s unsweetened or sweetened? Thanks so much!

  2. Genesis says:

    I’ve made this cake twice now (the second time with raisins) and both times, it has turned out absolutely amazing! I look forward to making this cake for a long while!!

  3. Fatima says:

    Made the cake for my birthday, and made a three layer instead of a two layer. From someone that never really liked carrot cake this was probably the best cake I’ve ever made or had. So soft, tender, and delicious I’m definitely going to make it again very soon! Thank you for such an amazing recipe <3