Recipes

Carrot Cake with Olive Oil and Cream Cheese Frosting

Moist and flavorful carrot cake made with Vignoli Extra Virgin Olive Oil IGP Sicilia, topped with smooth cream cheese frosting. Perfect for breakfast or...

Extra Virgin Olive Oil IGP Sicilia - Delicate

Ingredients

Serves: 4

1/3 cup Vignoli Extra Virgin Olive Oil IGP Sicilia – Delicate, plus more for greasing the pan
2 cups pastry flour, plus more for dusting the pan
1 cup whole milk yogurt
1 large egg
2 and ½ cups grated carrots
Whole milk, as needed
2/3 cup brown sugar
2 teaspoons baking powder
1 and ½ teaspoons ground allspice
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cream cheese
2 and ½ tablespoons sifted powdered sugar, plus more for dusting the cake

80 ml Vignoli Extra Virgin Olive Oil IGP Sicilia – Delicate, plus more for greasing the pan
260 g pastry flour, plus more for dusting the pan
240 ml whole milk yogurt
1 large egg
280 g grated carrots
Whole milk, as needed
150 g brown sugar
2 teaspoons baking powder
1.5 teaspoons ground allspice
3/4 teaspoon baking soda
1/2 teaspoon salt
180 g cream cheese
2.5 tablespoons sifted powdered sugar, plus more for dusting the cake

Directions

Cake Directions:

In a medium bowl, mix the wet ingredients (including olive oil, yogurt, and egg) together. Add grated carrots and mix until combined.
In a separate bowl, mix the dry ingredients together.
Combine the dry and wet ingredients, adding milk as needed to create a soft and moist batter. Pour the batter into a greased and floured 7-inch springform pan and bake for 40-50 minutes at 356°F.

Frosting Directions:

Mix cream cheese and powdered sugar in a medium bowl using a hand whisk until smooth.
Once the cake has cooled, spread the frosting on the bottom half of the cake and place the top half back on. Dust the cake with powdered sugar before serving.

Cake Directions:
In a medium bowl, mix the wet ingredients (including olive oil, yogurt, and egg) together. Add grated carrots and mix until combined.
In a separate bowl, mix the dry ingredients together.
Combine the dry and wet ingredients, adding milk as needed to create a soft and moist batter. Pour the batter into a greased and floured 7-inch springform pan and bake for 40-50 minutes at 356°F (180°C).
Frosting Directions:
Mix cream cheese and powdered sugar in a medium bowl using a hand whisk until smooth.
Once the cake has cooled, spread the frosting on the bottom half of the cake and place the top half back on. Dust the cake with powdered sugar before serving.