Olive Oil Carrot Cake (Upside Down!)

This Olive Oil Carrot Cake is full of warm spices and the sweet flavors of apricot and pineapple. With a fun and funky carrot ribbon top, this upside down cake brings easy-to-find ingredients together to make a show-stopping dessert!

If you want a fun, pretty and super delicious dessert to bring to a gathering, this is it!

Whether it's a spring brunch, summer barbecue or a winter dinner party, everyone will be wowed by this Olive Oil Carrot Cake.

It's a super unique carrot cake for a few reasons . . . .

First, it's made with olive oil instead of butter, second, it's an upside down cake, and the third, the top is "decorated" with carrot ribbons. And said ribbons are absolutely delicious!

Jump to:

• The Ingredients
• Substitutions and Variations
• Recipe Tips
• How to Make it
• Other Cakes Made with Olive Oil
• Making it Ahead and Storage
• Olive Oil Carrot Cake Recipe

The Ingredients

• olive oil - You can use regular olive oil or extra virgin olive oil if you like the stronger flavor. Either way, use a high quality olive oil. I like Spanish olive oils. The use of olive oil in the cake helps give it a delicate, moist texture.
• carrots - There are grated carrots in the cake batter and carrot ribbons on top.. Look for firm, plump carrots, preferably without little roots on the bottom.
• apricot jam or preserves - This is a matter of preference. If you like little bites of fruit, use the preserves, otherwise use the smooth jam. It's used to glaze the topping and is also inside the cake.
• brown sugar - Preferably light, but dark is okay too.
• crushed pineapple - Pineapple adds moisture to the cake, and helps give it its incredible texture, along with the olive oil.
• pure vanilla extract
• cinnamon
• cardamom
• Kosher salt - I bake (and cook) with Kosher salt. I prefer it because of its larger flake size and it's less refined. (If you use table salt, only use a pinch.)
• eggs
• all-purpose flour
• baking powder – If you don’t bake regularly, it’s a good idea to check to be sure your baking powder is still good. To do so, pour a couple of tablespoons of boiling water over about ¼ teaspoon of the baking powder. If it starts to fizz, it’s still good.
• baking soda - Like the baking powder, If you don’t bake regularly, check to be sure your baking soda is still good. To do so, pour a couple of tablespoons of vinegar or lemon juice over about ¼ teaspoon of the baking soda. If it starts to fizz, it’s still good.
• heavy cream

Substitutions and Variations

• Gluten free version. You can swap out the regular all-purpose flour for an equal amount of Cup4Cup Gluten-Free Multi Purpose flour. Or you might also like to try my Gluten-Free Spiced Carrot Cake with Cardamom Cream Cheese Frosting.
• You could also make great carrot cake muffins . . . grease your muffin tins with olive oil and add the batter about ¾ the way up. You can also use cup cake liners. The baking time will be a bit shorter.
• For a layered version. Instead of one 8-inch cake, make two and layer them. The topping doubles as frosting between the layers.

Recipe Tips

• Part of what makes this olive oil carrot cake special is the carrot ribbon top -- however, to save time and for a simpler version, you can make it without it, and just serve it with the whipped cream.
• You can also save time by purchasing pre-grated carrots.
• If you're using preserves rather than jam, if the pieces of fruit are big, you should cut them into smaller pieces.
• The easiest way to ensure perfect inverting of the cake is to line the bottom of the cake pan with parchment paper. Otherwise, be sure to use a non-stick cake pan.

How to Make it

- Preheat the oven to 350°F and line the bottom of an 8-inch cake pan with parchment paper. (If you don't use parchment paper, use a non-stick cake pan.

- Use a vegetable peeler to peel the large carrots into ribbons. Set aside.

- Add the 2 tablespoons of olive oil to bottom of the pan, on the parchment. Use a pastry brush to spread it evenly around the bottom and sides of the pan. (There will be more on the bottom than the sides -- that's perfect.)

- Now add the ¼ cup of the apricot jam or preserves to the pan. Place the pan in the oven (even if it's not preheated all the way) -- only long enough to melt the jam, about a minute or so. Then use the pastry brush to evenly spread it just on the bottom of the pan. Set aside.

- Arrange the carrot ribbons haphazardly on top of the apricot and olive oil in the pan, so that they're evenly spread out. Set aside.

- In a medium-sized mixing bowl, combine the sugar with the olive oil, drained pineapple, apricot jam or preserves, vanilla, cardamom, cinnamon, and salt. Mix until it's smooth. Then add the eggs, and mix until they're fully incorporated. Fold in the grated carrots.

- Add the flour, baking powder and baking soda and mix only until the flour has blended in.

- Pour the batter directly on top of the carrot ribbons in the cake pan and then spread it out evenly.

- Bake in the preheated 350°F oven just until the cake is firm and slightly golden, about 40 minutes.

- While the cake is baking, use an electric mixer or a whisk to whip the cream with the spices until you have soft peaks. Set aside in the refrigerator until you're ready to serve. (I intentionally don't add sugar to the cream. It's perfect with just the touch of spices.)

- Let the cake sit out of the oven for about 10 minutes. Go along the edges of the cake with the back of a knife. Then invert it directly onto a serving platter and gently peel off the parchment paper. Let it cool for at least 15 minutes.

- Add a dollop of the spiced whipped cream to each slice as you serve.

Other Cakes Made with Olive Oil

• Meyer Lemon Olive Oil Cake
• Chocolate Zucchini Cake
• Strawberry Rosemary Cake
• Gluten-Free Chocolate Bundt Cake

Making it Ahead and Storage

• You can make the cake a day ahead of time. Let it cool completely, then place a piece of parchment over it, cover with foil and keep it at room temperature.
• You can refrigerate leftovers for a few days in a tightly sealed container, or wrapped tightly in plastic wrap on a plate.
• Leftovers will also freeze well for up to a month. Thaw completely and bring it to room temperature before serving.

I hope you love this somewhat funky Olive Oil Carrot Cake as much as my family and I do.

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