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Carrot Cake by @shortstackkitchen
Whisking together tradition and innovation, our Colavita Carrot Cake recipe brings a delightful twist to your dessert table. Inspired by the rich, moist textures that olive oil imparts to baked goods, we've replaced conventional fats with the golden elixir of Colavita Olive Oil.
Ingredients
Directions
Place a rack in the center of the oven and preheat to 350 F. Grease and line the bottom of two 8-inch pans with with parchment paper; set aside.
In a medium sized bowl, sift together flour, baking powder, baking soda, salt, cinnamon, clove, allspice and nutmeg; set aside.
In a large bowl, whisk together olive oil, white sugar, brown sugar and vanilla until well combined.
Add eggs one at a time, whisking well after each additions. Scrape down the sides and bottom of the bowl.
Add Greek yogurt and mix until combined.
In two additions, add dry ingredients and mix until there are few flour streaks left.
Add carrots and mix until just incorporated. Do NOT over mix.
Evenly transfer the batter to your prepare pans. Bake between 30 to 35 minutes. Cakes are ready when an inserted toothpick comes out clean or the cake has pulled away from the sides of the pan.
All the cakes to cool in the pans for 10 minutes, then carefully invert cakes on to a wire rack to cool completely.
Add room temperature butter and cream cheese to a large bowl and use an electric mixer to beat until creamy and lump free.
Add room temperature butter and cream cheese to a large bowl and use an electric mixer to beat until creamy and lump free.
Add vanilla extract and mix until combined.
With the mixer on low, gradually add 4 cups of powdered sugar until ingredients are completely combined and fluffy. For a stiffer frosting, add more powdered sugar. Scrape the sides and bottom of the bowl with a spatula as needed.
Once your cakes have cooled completely, add a few scoops of frosting on top of one cake layer. Using an offset spatula, spread the frosting evenly to the edge. Next, top with the second cake layer on top-side down. Finally Generously frost up the sides and top of the cake. Serve and enjoy!
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Ingredients
Directions
Place a rack in the center of the oven and preheat to 350 F. Grease and line the bottom of two 8-inch pans with with parchment paper; set aside.
In a medium sized bowl, sift together flour, baking powder, baking soda, salt, cinnamon, clove, allspice and nutmeg; set aside.
In a large bowl, whisk together olive oil, white sugar, brown sugar and vanilla until well combined.
Add eggs one at a time, whisking well after each additions. Scrape down the sides and bottom of the bowl.
Add Greek yogurt and mix until combined.
In two additions, add dry ingredients and mix until there are few flour streaks left.
Add carrots and mix until just incorporated. Do NOT over mix.
Evenly transfer the batter to your prepare pans. Bake between 30 to 35 minutes. Cakes are ready when an inserted toothpick comes out clean or the cake has pulled away from the sides of the pan.
All the cakes to cool in the pans for 10 minutes, then carefully invert cakes on to a wire rack to cool completely.
Add room temperature butter and cream cheese to a large bowl and use an electric mixer to beat until creamy and lump free.
Add room temperature butter and cream cheese to a large bowl and use an electric mixer to beat until creamy and lump free.
Add vanilla extract and mix until combined.
With the mixer on low, gradually add 4 cups of powdered sugar until ingredients are completely combined and fluffy. For a stiffer frosting, add more powdered sugar. Scrape the sides and bottom of the bowl with a spatula as needed.
Once your cakes have cooled completely, add a few scoops of frosting on top of one cake layer. Using an offset spatula, spread the frosting evenly to the edge. Next, top with the second cake layer on top-side down. Finally Generously frost up the sides and top of the cake. Serve and enjoy!