Olive Oil Carrot Cake (Eggless)

When Filippo Berio reached out to me to create a spring baking recipe, I wanted to bake a carrot cake. I was very excited to bake a cake with Olive Oil.

But as some of you already know, Anouk and Mum are allergic to eggs. While I was too tempted to bake a ‘gram perfect’ cake but I could not bear the sad puppy eyes from them.  So I baked an eggless, olive oil carrot cake. Of course, this cake won’t win any beauty contents pageant.  I grieved about the cake structure for two straight days.

But when I saw how happy they were, I felt the purpose of the cake was served. As an influencer, I might not win today, but I won as a mom and daughter.

All of us tasted all Filippo Berio Olive Oils before baking this cake. Extra Light Olive Oil was a no-brainer choice for this cake because the olive taste is very mild.  We wanted a bit robust olive oil taste in this recipe, so rather than using 1 ¼ cup olive oil, I used 1 cup light and ¼ cup 100% Italian Organic Extra Virgin Olive Oil.

Taste-wise, this cake is way better than regular ones. If I were to bake again, I would do cupcakes next. Vanilla beans flavored cream cheese frosting and a few Cadbury eggs are optional but highly recommended for this.

Recipe for Eggless Olive Oil Carrot Cake with Vanilla Bean Cream Cheese Frosting

Original Recipe : https://livforcake.com/carrot-cake/

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• pinch ground cloves
• 1 cup Extra Light Olive Oil and ¼ cup 100% Italian Organic Extra Virgin Olive Oil from FILIPPO BERIO
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 1 cup plain greek yogurt
• 1 1/2 tsp vanilla beans
• 300 grams grated carrots lightly packed from 4 large carrots

• Preheat oven to 350F. Use three 6″ cake tins lined with parchment. Grease and flour generously with olive oil.
• In a medium bowl, combine flour, baking powder, baking soda, spices, and salt. Set aside.
• In the stand mixer combine oil and sugars. Beat until well-combined. Add yogurt and vanilla beans paste.
• Add flour mixture in 3 parts. Fold in carrots.
• Spread batter evenly into prepared pans and bake for 55mins or until a toothpick inserted into the center comes out clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Vanilla Beans Frosting

Makes 4 cups. Recipe Source – https://veenaazmanov.com/no-butter-cream-cheese-frosting-recipe/.

1. Add room temperature cream cheese, lemon juice, cornstarch, salt, and whipping cream in the bowl of a stand mixer. Whip on medium speed for about a minute until light and fluffy.
2. Add powdered sugar one cup at a time until you’ve used all of the powdered sugar. Lastly, add the vanilla bean powder. Continue to mix on medium-high for two more minutes until light and fluffy similar to a whipped cream consistency. Do not over-whip or otherwise it will curdle.

Note : My frosting was a bit on the looser side. I added more sugar to make it thick.

This post is sponsored by FILIPPO BERIO.