Name: Carrot Cake with Olive Oil and Cream Cheese Frosting
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 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

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 brunch.

Vignoli Extra Virgin Olive Oil IGP Sicilia - Delicate front of 16.9oz bottle

Ingredients

Serves:4

Imperial Metric

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

Preparation

Imperial Metric

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.

For this recipe you need

Extra Virgin Olive Oil IGP Sicilia - Delicate

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Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!

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Carrot Cake with Olive Oil and Cream Cheese Frosting

Carrot Cake with Olive Oil and Cream Cheese Frosting

Ingredients

Preparation

Cake Directions:

Frosting Directions:

For this recipe you need

No-brainer and ultra-quick lemony vinaigrette

Halloween Cajun Party Mix

Ridiculously easy garlic roasted potatoes

We are more than just olive oil and vinegar.