Heavenly Carrot Cake

Everybody loves carrot cake all year round, but Fall makes it even more desirable. We have revisited one of our favorite carrot cake, a recipe we have been making for over 10 years, and substituted the butter with olive oil. The result was absolutely divine. It is by far part of our top 5 cakes and you will want to give it a try.


The surprising element in this cake is pineapple which keeps the cake ultra moist. The addition of cinnamon and allspice makes it appropriate for the Holiday season, and the optional cream cheese frosting the the final touch to this succulent dessert. If you cannot have dairy, avoid the frosting and you will still have a cake your family and friends will be raving about for a long time.


Chateau de Luz Heavenly Carrot Cake Recipe



(10-12  cups Bundt Cake, or 11 small loafs or large muffins )


250 gr / 2 cups all-purpose flour

1½ tsp cinnamon

½ tsp sea salt

2 tsp baking Soda

4 eggs

400 gr / 2 cups sugar

300 ml / 1¼ Cup of Extra Virgin Olive Oil

230 ml / 8 oz crushed pineapple { Do not drain }

100 gr / ⅔ cup chopped walnuts

450 gr / 1 pound / 3 cups finely chopped carrots

50 gr / ⅔ cup coconut



110 gr / 4 oz cream cheese soften

110 gr / ½ cup butter soften

1 tsp vanilla extract

165 gr / 1½ cup powdered sugar

30 gr / ¼ chopped walnuts


Chateau de Luz Heavenly Carrot Cake Recipe



Preheat the oven to 325 F.


Use 2 large bowls. In the largest bowl, pour all the dry ingredients and blend with a whisk.


In the other bowl, beat the eggs and the sugar, then add the olive oil.


Add this wet mixture gradually to the dry ingredients in the largest bowl, and blend well together.


Add the pineapple, chopped walnuts, grated carrots, and coconut.


Bake in a greased 10-12 cups bundt cake for 60/70 minutes. Smaller loaves or muffins will bake in less time {25 minutes for the 1 cup small loaf and 18 minutes for the muffins }. Test doneness with a toothpick. 


Let cool for 20 minutes before taking our of the pan and let it cool it off completely on a rack.


Chateau de Luz Heavenly Carrot Cake Recipe 

For the frosting, blend all the ingredients and beat until smooth. Frost the top ring of the cake and sprinkle with the remaining chopped walnuts.


Photography: Sharisse Rowan Photography