This olive oil carrot cake has officially become my all-time favorite carrot cake recipe. It's originally from my Oma's German baking book, but with my love for olive oil cakes-and my best-selling olive oil cake at my bakery-I decided to turn this carrot cake into a blend of my traditional German baking roots and the flavors I've come to appreciate from other cultures and bakeries.
This is a beautiful twist on a traditional carrot cake, made with freshly grated carrots, ground hazelnuts, and blood orange olive oil for a depth of flavor that feels both classic and special.
I use olive oil instead of traditional seed oils for a more wholesome option that pairs beautifully with the other flavors. The cream, like in many German cakes, is light and fresh rather than heavy or overly sweet.
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Olive Oil Carrot Cake Ingredients
This carrot orange cake uses simple ingredients, but each one plays an important role. Finely shredded carrots keep the crumb moist, while blood orange and olive oil adds brightness and depth. Ground hazelnuts bring a subtle nutty richness that makes this cake feel more European than traditional American carrot cake. The whipped cream filling with fresh blood orange zest adds a light, fragrant finish that balances the sweetness beautifully.
Cake Batter
- Finely shredded carrots
- Blood oranges (peeled and chopped, zest reserved)
- Eggs
- Olive oil
- Sugar
- Ground hazelnuts
- Ground cinnamon
- All-purpose flour (King Arthur is what I use)
- Baking powder
- Salt
Filling & Decoration
- Heavy whipping cream
- Powdered sugar
- Blood orange zest
See recipe card for quantities below.
Instructions
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Step 1: Separate the eggs carefully. Beat the egg whites until stiff peaks form, then refrigerate. This step is key for creating the light texture that sets this carrot orange cake apart from denser carrot cakes.
Step 2: Finely grate the carrots. Zest the blood oranges first, then peel and chop them into small pieces, removing any seeds. The fresh citrus and carrots are what give this carrot cake with olive oil its bright flavor and natural moisture.
Step 3: Beat the egg yolks and sugar for 4-5 minutes until pale and fluffy. Slowly stream in the olive oil while mixing. Stir in the ground hazelnuts, cinnamon, and orange zest. Add the grated carrots and chopped oranges, mixing until combined. Whisk together the flour, baking powder, and salt, then gently mix into the batter until just incorporated.
Step 4: Gently fold the whipped egg whites into the batter in two additions. Use slow, careful movements with a spatula to keep the batter airy. This technique gives this olive oil carrot cake its tender structure.
Step 5: Preheat oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper or grease well. Pour the batter into the pan and smooth the top with a wet spatula. Bake for about 60 minutes. After 3 minutes of baking, gently loosen the cake from the edge of the pan with a knife.
Cool completely on a wire rack. For best results, let the cake rest overnight before filling.
Step 6: Whip the heavy cream until stiff peaks form, then fold in powdered sugar and fresh blood orange zest. Slice the cooled cake horizontally and spread the orange cream over the bottom layer. Pre-slice the top layer before placing it back on - a classic German trick that prevents the cream from squeezing out when serving. Pipe rosettes with remaining cream and finish with fine zest.
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Substitutions
This carrot orange cake is easy to adjust if you need to swap ingredients:
- Olive Oil: While olive oil gives a rich, slightly fruity flavor, you can use a neutral oil like sunflower oil for a more traditional taste. Either option keeps your carrot cake moist and tender.
- Nuts: Hazelnuts are my favorite for a classic European flavor, but almonds or walnuts work perfectly as well.
- Oranges: Blood oranges give beautiful color and subtle tartness, but regular oranges work just as well - your carrot cake with olive oil will still shine.
Even with these swaps, the cake stays moist, tender, and full of bright citrus flavor.
Variations
You can also put a creative twist on this carrot orange cake:
- Loaf Cake: Bake in a loaf pan instead of a springform pan. Perfect for gifting or slicing for breakfast.
- Pumpkin Twist: Replace the carrots with pumpkin puree for a fall-inspired version. You might need slightly more flour if the batter is too runny.
- Flour Swap: Try white spelt flour instead of all-purpose for a slightly nuttier, earthy flavor.
- Nut Options: Hazelnuts are my favorite, but you can use walnuts for a different flavor profile.
- Citrus Choices: Use regular oranges instead of blood oranges if you don't have them on hand - the cake will still be bright and flavorful.
Equipment
Having the right tools makes a huge difference in how this carrot orange cake turns out. Here's what I use for every step:
Cake Knife: A sharp cake-cutting knife helps achieve clean layers without tearing the cake or cream.
Stand Mixer: A KitchenAid mixer makes whipping the egg whites and mixing the batter effortless, ensuring a light and airy texture in this carrot cake with olive oil.
Cake Pan: I use a 10-inch springform pan for the perfect size and even bake.
Cake Divider: My favorite tool for layering cakes is this cake divider. It evenly slices cakes, which is essential for German torten like this carrot orange cake or my Black Forest cake.
Piping Tools: You'll need a #1M piping tip and piping bags to decorate with whipped orange cream.
Storage
This carrot orange cake is best stored in the refrigerator. It stays fresh for up to 3 days, and the flavors actually improve by the second day - the olive oil and orange cream really meld together.
After day 3, any leftover cake can be frozen in an airtight container for longer storage. To serve, thaw in the fridge for several hours or overnight to preserve the texture and freshness of both the cake and the whipped orange cream.
Top Tip
When assembling your carrot orange cake, use a cake divider on the top layer after slicing the cake in half. Mark where you plan to cut, then pre-slice the top layer. This classic technique ensures that once you spread the cream and place the top back on, the cake looks beautiful, and the cream won't squeeze out when serving.
FAQ
Yes! Regular oranges work perfectly. Blood oranges add extra color and subtle tartness, but your carrot cake with olive oil will still be bright, flavorful, and moist with regular oranges.
I have not tested this cake as gluten-free. I could see using gluten-free flour working well, but it has not been tested
Absolutely - sunflower or other neutral oils work well if you want a more traditional flavor. Olive oil gives a slightly fruity richness, but either option keeps your carrot orange cake moist.
Refrigerate for up to 3 days; it actually tastes better the next day as the flavors meld. After that, freeze any leftovers in an airtight container for longer storage.
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Carrot Orange Cake with Olive Oil and Blood Orange Cream
Ingredients
Equipment
Method
- Preheat oven to 350°F / 175°C Line the bottom of a springform pan with parchment or grease well
- Finely grate carrots using a box grater/ Zest Oranges , Peel blood oranges, chop into small pieces, remove seeds
- Separate eggs Beat egg whites until stiff peaks form; refrigerate
- Beat sugar and egg yolks for 4-5 minutes until pale and fluffy
- Slowly add olive oil
- Mix in ground hazelnuts, orange zest, and cinnamon
- Combine flour, baking powder, and salt in a seperate bowl.
- Mix into batter until just combined
- Gently fold in carrots and orange pieces
- Carefully fold in egg whites to keep the batter light
- Grease your 10-inch cake pan thoroughly with baking spray or a light coating of olive oil, making sure to cover the sides evenly. Line the bottom with parchment paper for easy release.
- Pour batter into pan and smooth the top with a spatula
- Bake for 50-60 minutes
- After 3 minutes, gently loosen cake from pan edge
- Cool completely on a wire rack
- For best results, let cake rest overnight before filling (or at least 1 hour to cool cake completly)
- Whip cream until stiff
- Fold in powdered sugar and orange zest
- Slice cake horizontally
- Spread orange cream on the bottom layer
- Pre-cut the top layer into slices before placing it back on
- Pipe rosettes with remaining cream
- Finish with fine orange zest, and orange slices.
One of my Favorite Cakes! The olive oil add extra flavor. The perfect combination.