Olive Oil Carrot Cake Olive Oil Carrot Cake

Raw materials

For the cake:

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon sea salt

• 1 1/2 teaspoons cinnamon

• 1/4 teaspoon nutmeg powder

• 1/4 teaspoon clove powder

• 1/4 teaspoon ground ginger

• 4 eggs, room temperature (for egg substitute: 1 tablespoon flax meal per egg mixed with 3 tablespoons water)

• 3/4 cup olive oil

• 1/2 cup unsweetened applesauce

• 1 cup sugar

• 3/4 cup light brown sugar

• 2 teaspoons vanilla extract

• 3 cups grated carrots

• 1/2 cup brown or golden raisins

For the cream cheese frosting:

• 12 ounces cream cheese, room temperature

• 1 1/2 sticks (6 ounces) unsalted butter, room temperature

• 1 teaspoon vanilla extract

• A pinch of sea salt

• 4 cups powdered sugar, add more as needed

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans and line with parchment paper.
2. In a mixing bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until combined.
3. In a large mixing bowl, whisk together the eggs, olive oil, applesauce, sugar, brown sugar, and vanilla until combined.
4. Add dry ingredients to wet ingredients and mix until combined. Gently stir in grated carrots and raisins (if using).
5. Divide the batter evenly among the prepared baking pans. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
6. Remove from oven and allow to cool for 5-10 minutes, then place on rack to cool to room temperature.
7. Using an electric mixer on high speed, beat cream cheese and butter until smooth, about 1 minute. Add vanilla and salt. Reduce speed to low and gradually add powdered sugar. Increase speed to high and beat until frosting is light and fluffy, about 2 minutes. If the frosting is too thin, gradually add more powdered sugar and mix until desired consistency is reached.
8. When the cakes have cooled completely, place 1 cake (dome side down) on a plate. Using an offset spatula, spread about 3/4 cup of frosting evenly over top. Place the second cake, dome side down, on top. Spread remaining frosting evenly over top and sides.