Olive Oil Carrot Cake with Brown Butter & Cream Cheese
- Box grater
- 9×5-inch (23×13 cm) loaf pan
- Small saucepan
- Hand mixer
- Kitchen scale
INGREDIENTS
Batter:
- 3 medium carrots, peeled and finely grated
- 3 large eggs/150 grams
- ½ cup/110 grams olive oil
- 1 2/3 cups/200 grams spelt or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1¼ cups/250 grams granulated sugar
- 1 heaping teaspoon ginger, freshly grated
- ¾ cup/100 grams walnuts or pecans, chopped
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- Pinch fine salt
Frosting:
- 5.3 ounces/150 grams cream cheese, softened
- 5.3 ounces/150 grams unsalted brown butter, chilled (see instructions)
- ¾ cup plus 2 tablespoons/100 grams powdered sugar, sifted
INSTRUCTIONS
- Preheat the oven to 340°F/170°C and line a 9×5-inch/23×13 cm loaf pan with parchment.
- Whisk eggs, sugar, olive oil, vanilla, ginger, and orange zest until smooth. Add grated carrots and chopped nuts.
- In a separate bowl, whisk flour, baking powder, cinnamon, and salt, then fold into wet ingredients.
- Pour batter into the pan and bake for 35–40 minutes, until a skewer comes out with a few moist crumbs. Cool completely.
- Make brown butter at least 1 hour before frosting: melt unsalted butter over medium heat, stirring, until foaming. Cook until milk solids turn amber and smell nutty, 5–7 minutes. Chill until firm.
- Beat cream cheese, powdered sugar, and chilled brown butter until smooth and fluffy.
- Slice cake horizontally, spread frosting between layers, and cover top with remaining frosting. Garnish with citrus zest. Store wrapped in the refrigerator.
FAQ
How can I make this olive oil carrot cake dairy-free or vegan?
You can keep the cake batter as written since it uses olive oil instead of butter. For the frosting, substitute the cream cheese with a cashew-based cream cheese or an oat-based version, and replace the brown butter with a dairy-free browned butter alternative made from plant butter. To make the recipe fully vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) or a commercial egg replacer.
Can I use whole wheat or spelt flour instead of all-purpose flour?
Whole wheat flour will make the cake denser with a nuttier flavor, and it absorbs more liquid, so you may want to use a bit less or add a tablespoon or two of extra liquid to balance the batter. Spelt flour is an excellent choice, as it has a lighter texture than whole wheat and imparts a mild, slightly sweet flavor. Both alternatives create a more wholesome version while keeping the cake moist and flavorful.
How do I properly make and use brown butter for the frosting?
Melt unsalted butter in a small saucepan over medium heat, stirring constantly. The butter will foam, then the milk solids will sink and begin to brown, turning golden amber with a nutty aroma in about 5 to 7 minutes. Remove from heat immediately to prevent burning. Transfer the butter to a heatproof bowl and chill until solid, at least 1 hour. When ready, beat it with cream cheese and confectioners’ sugar until smooth and fluffy. This process gives the frosting a deep, caramel-like richness that balances the spiced cake.
What is the best way to store this olive oil carrot cake?
The cake should be stored in the refrigerator because of the cream cheese frosting. Wrap it tightly in plastic wrap or place it in an airtight container to prevent drying out and absorbing odors. The cake will stay fresh for up to 4 to 5 days when stored properly. If unfrosted, the loaf can be stored at room temperature in an airtight container for up to 3 days, and it can also be frozen for up to 2 months. Always bring refrigerated or frozen cake to room temperature before serving to enjoy its best texture and flavor.
Can I bake this olive oil carrot cake in a round or square pan?
A 9-inch round or square pan works well, though baking time will be shorter—about 25 to 30 minutes—since the batter will be spread more thinly. Always check for doneness with a toothpick inserted into the center; it should come out with a few moist crumbs. If you want a layered cake, you can divide the batter into two 8-inch round pans and bake for about 20 to 25 minutes, then fill and frost between the layers for a more traditional presentation.
How can I make the cake gluten-free?
Substitute a 1-to-1 gluten-free flour blend for the spelt or all-purpose flour. Look for blends that include xanthan gum or guar gum to help the cake maintain structure. Bake times may vary slightly, so check doneness with a toothpick inserted in the center. The cake will remain moist and tender due to the olive oil and carrots, and the spices and citrus zest will still shine.
Can I turn this olive oil carrot cake into cupcakes?
Line a 12-cup muffin tin with paper liners and fill each about two-thirds full. Bake at 340°F/170°C for 20–25 minutes, until a toothpick comes out clean or with a few moist crumbs. Allow cupcakes to cool completely before frosting with brown butter cream cheese frosting.
