This Olive Oil Carrot Loaf Cake is made with an incredibly moist olive-oil-infused spiced sponge, packed with freshly grated carrots and warm cinnamon, all baked into a cozy loaf.

Ingredients you’ll need:

• Fresh carrots: Freshly grated to add natural sweetness, moisture, and a beautiful flecked color throughout the crumb.
• Olive oil: The secret to an incredibly moist, plush sponge. It keeps the cake soft for days and adds a subtle, sophisticated fruitiness that pairs beautifully with the warm spices.
• Large eggs: Bind the batter together, provide structure, and help the dense carrot cake batter rise into a fluffy loaf.
• Packed brown sugar: Infuses the cake with a deep caramel flavor and locks in moisture far better than standard white sugar.
• Ground cinnamon: The primary spice that provides that comforting, cozy, and classic carrot cake aroma.
• Vanilla extract: Enhances the warm notes of the brown sugar and cinnamon.
• Self-rising flour: Contains a built-in, precise amount of baking powder and salt to give the loaf its structure and rise.
• Baking powder: Added alongside the self-rising flour to provide an extra boost of lifting power, preventing the heavy grated carrots from weighing down the sponge.

• Powdered sugar: The smooth, easily dissolvable sugar base that creates a glossy, pourable icing.
• Maple syrup: Infuses the glaze with a rich, woodsy sweetness that complements the spiced carrot loaf perfectly.
• Milk: A tiny splash used to thin out the powdered sugar into the perfect drizzling consistency.

Equipment

• Standard loaf pan (8.5 x 4.5-inch or 9×5-inch)
• Parchment paper
• Box grater (medium grating setting)
• 1 large mixing bowl
• 1 small mixing bowl (for the glaze)
• Hand whisk or electric hand mixer
• Wire cooling rack

Our tips for olive oil carrot cake

Carrot cake has a reputation for requiring a lot of prep work, but this one-bowl method keeps things incredibly simple. Because we are throwing everything into one bowl and using olive oil instead of butter, the process is fast, but a few small details will guarantee a perfectly soft, spiced crumb every time.

Here is how to get the absolute best results from your loaf:

• Mind the Carrot Moisture: Grating your carrots on a medium setting is perfect because it gives the cake great texture. Just make sure to use fresh, whole carrots rather than pre-shredded ones from a bag, which are often too dry. If your fresh carrots seem exceptionally wet after grating, give them a gentle pat with a paper towel so they don’t add too much extra liquid to the batter.
• Don’t Overmix the Batter: Since this is an “all-in-one” bowl recipe, it’s easy to overwork the flour while trying to get everything combined. Whisk just until you no longer see any dry pockets of flour. Over-whisking develops the gluten, which can turn a light, moist loaf into something dense and rubbery.
• The Plain Flour Swap: If you don’t have self-raising flour on hand, don’t sweat it. You can easily substitute 300g of plain all-purpose flour. Just make sure to add an extra 3 teaspoons of baking powder (for a total of 5 teaspoons in the recipe) and a generous pinch of salt to give the loaf the proper lift.
• The Foil Tent Trick: Because this cake spends at least an hour in the oven, the top can brown faster than the center cooks. Set a timer for the 45-minute mark to check on it. If the top looks beautifully golden but a skewer inserted into the center comes out wet, loosely tent a piece of aluminum foil over the top of the tin for the remaining bake time to protect it from burning.

How to store your carrot cake

Olive oil cakes are famous for staying incredibly moist for days, but because this loaf is packed with fresh carrots, it needs to be handled correctly so it doesn’t get sticky or spoil prematurely.

Here are the best ways to keep your cake tasting fresh-out-of-the-oven:

• On the Counter (Up to 2 Days): Let the loaf cool completely on a wire rack before wrapping it. If you wrap it while it’s even slightly warm, it will trap steam and create a soggy crust. Keep it tightly wrapped in plastic wrap or store it in an airtight container on your counter.
• In the Fridge (Up to 5 Days): If you live in a warm or humid environment, or if you just want it to last nearly a week, move the container to the fridge. The chill keeps the cake fresh, and cold carrot cake actually pairs beautifully with a hot cup of tea.
• In the Freezer (Up to 2 Months): This loaf freezes incredibly well. You can freeze the entire remaining loaf wrapped tightly in a layer of plastic wrap and a layer of aluminum foil. Alternatively, slice the loaf first and freeze individual slices with a piece of parchment paper between them so you can easily pull out one slice at a time.
• The Re-Heat: To serve, let a slice thaw on the counter for about 20 minutes. If you love a warm cake, pop a slice in the microwave for 10 seconds or toast it gently in a skillet with a tiny smear of butter before adding your dollop of Greek yogurt and walnuts.

FAQ

What can I use if I don’t have self-rising flour?

You can easily make your own! For the amount required in this recipe, swap the self-rising flour for equal parts all-purpose flour, but add 3 ¾ teaspoons of baking powder and ¾ teaspoon of fine salt. Whisk them together thoroughly before combining with the wet ingredients.

Why is my loaf cake sinking in the middle?

A sunken center usually means the cake was pulled out of the oven too early, or too much baking powder was used. Because olive oil keeps the batter quite wet, ensure a toothpick inserted deep into the exact center of the loaf comes out entirely clean with no wet batter before removing it from the oven.

Can I add nuts or raisins to this recipe?

Absolutely! This simple spiced sponge is the perfect canvas for mix-ins. You can gently fold in up to ½ cup of chopped toasted walnuts or pecans, or ½ cup of raisins/dried cranberries right at the very end of mixing the batter.

Why do we bake this at 325°F instead of 350°F?

Loaf cakes are deep and dense, meaning the heat has a long way to travel to cook the center. Baking at a slightly lower temperature allows the interior of the cake to cook through completely without drying out or burning the outer edges and top crust.