Carrot-Orange Olive Oil Cake

By Kiano Moju

Published Sept. 17, 2025

Carrot-Orange Olive Oil Cake
Christopher Testani for The New York Times. Food Stylist: Yossy Arefi.
Total Time
50 minutes, plus 1 hour cooling
Prep Time
10 minutes
Cook Time
40 minutes, plus 1 hour cooling
Rating
5(580)
Comments
Read comments

Carrot cake has always felt like a fall-winter dessert due to its warming spices, dried fruits, and nuts. This version, inspired by Italian citrus cakes made with olive oil, feels lighter and brighter and is incredibly quick to put together because there is no grating required. The carrots are tossed in a blender along with the wet ingredients, creating a smooth texture and a much lighter cake without those bits of carrot, fruit and nuts weighing it down. (Another light, fluffy carrot cake made with a blended batter, called bolo de cenoura, is also popular in Brazil.) Orange zest and juice brighten things up, and cardamom brings in that warmth you want in a carrot cake while keeping it distinct from the classic. 

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Ingredients

Yield:One 9-inch cake (8 servings)
  • Nonstick cooking spray or butter, for greasing
  • 1⅓cups/175 grams all-purpose flour 
  • 1tablespoon baking powder
  • 1teaspoon ground cardamom 
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • ¼teaspoon baking soda
  • 5medium carrots (about 10 ounces/300 grams), peeled and roughly chopped (about 2 cups)
  • 1cup/210 grams extra-virgin olive oil
  • 1cup/200 grams granulated sugar
  • 2large eggs, at room temperature
  • 1orange, zested and juiced (¼ cup juice)
  • Powdered sugar, to serve
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

468 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 29 grams sugars; 4 grams protein; 321 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange a rack in the center of the oven. Heat the oven to 375 degrees. Grease a 9-inch springform pan, cake pan or cast-iron skillet with nonstick spray or butter, and line the bottom and sides with parchment paper.

  2. Step 2

    In a large bowl, whisk the flour, baking powder, cardamom, salt and baking soda together. Make a well in the middle and set aside.

  3. Step 3

    In a blender, combine the carrots, olive oil, granulated sugar, eggs, orange zest and orange juice; blend until smooth. Pour into the middle of the well of the dry ingredients. Starting in the center, use a whisk to slowly incorporate the flour mixture until there is no visible flour.

  4. Step 4

    Pour the batter into the prepared pan. Lower the oven temperature to 350 degrees and immediately place the cake onto the middle rack. Bake for 35 to 45 minutes, until the center comes out clean when tested with a toothpick.

  5. Step 5

    Let the cake cool on a wire rack for about 1 hour, then remove from the pan. Before serving, dust with powdered sugar.

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Ratings

5 out of 5
580 user ratings
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Comments

Clint

Made her exactly as written this afternoon and she’s lovely, with a moist delicate crumb and subtle flavors of carrot, orange and cardamom. If you’re searching for a Super Bowl crowd pleaser, you haven’t found it yet, big guy. However, if you’re having your favorite elaborate gays over for a round of Hearts, a few G&Ts and a platter of cucumber sandwiches, she’ll be your perfect not-too-sweet ending. Next time I’ll serve her with a dollop of softly whipped cream, but that’s just me. PS: All this parchment paper talk … tedious.

edg

@Joshua No tricks needed. Cut a circle, using the bottom of your pan as a template. Then cut a strip of parchment that’s a little wider than the depth of the pan and 2 to 3 inches longer than the circumference of the pan. Rub some oil on the interior of the pan. Put the parchment circle on the oily pan bottom and run the thin strip of paper around the inside of the pan’s oily edge. The oil should make the parchment stick. Maybe there’s a better way, but this method works.

Marina

@Joshua drinking a glass of wine or two beforehand really helps

Robert

I baked this with ground cloves instead of cardamom and around 1/2 to 1 tsp of bourbon vanilla extract. I love vanilla so much. In the future, could I use the stand mixer instead of the blender? I had a hard time getting the flour to become homogenous with the rest of the batter.

Sean

I was inspired to make this for a Friendsgiving following a recent trip to Italy where I enjoyed a similar carrot-olive oil cake. I had almost exactly 3/4 cup olive oil so went with that and felt it was sufficient. The carrot and orange flavors came through well. When making again I will likely bump up the cardamom.

Peter

Really fabulous

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