Olive Oil Carrot Loaf Cake
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.
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Ingredients
For the Cake
- 2 large carrots
- 1 cup olive oil
- 4 large eggs
- 1 cup packed brown sugar
- 1 tbsp ground cinnamon
- 2 tsp vanilla extract
- 2 ½ cups self-rising flour
- 2 tsp baking powder
For the Maple Glaze
- 1 cup powdered sugar
- 3 tbsp maple syrup
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 325°F (170°C). Line a standard 8.5 x 4.5-inch (or 9x5-inch) loaf pan with parchment paper, leaving a bit of overhang on the sides for easy lifting.
- Grate your carrots using the medium setting on a box grater. They don't need to be super fine—a little texture is exactly what we want.
- In a large mixing bowl, add the grated carrots, olive oil, eggs, packed brown sugar, ground cinnamon, vanilla extract, self-rising flour, and baking powder.
- Using a hand whisk or an electric hand mixer, whisk the mixture just until no lumps of dry flour remain.
- Pour the batter into your prepared loaf pan. Bake for at least 1 hour.
- Remove from the oven and let it sit in the pan for a few minutes. Carefully lift the cake out using the parchment paper edges and transfer it to a cooling rack.
- While the cake cools, whisk together the powdered sugar, pure maple syrup, milk, and vanilla extract in a small bowl until completely smooth. If it's too thick, add a tiny splash of milk; if it's too thin, add a tablespoon more of powdered sugar.
- Drizzle the maple glaze generously over the cooled loaf. Slice it up and enjoy!