Super Moist Carrot Cake with Vanilla Cream Cheese Frosting

This tender and moist carrot cake with vanilla cream cheese frosting is by far the best I’ve ever tried. The secret ingredient in this recipe is olive oil.

For the moist carrot cake:
300 grams or 2 1/2 cups flour (I used 1:1 ratio of all-purpose to whole wheat flour)
150 grams or 3/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon apple cider vinegar
2/3 teaspoon salt
3 eggs, at room temperature
200 ml or 3/4 cup olive oil (pure, light or mild)
250 grams or 9 oz carrots (about 3-4 medium-sized carrots)
50 grams or 1.5 oz pecans

For the cream cheese frosting:
300 grams or 1 1/2 cup cream cheese (e.g. Philadelphia cheese)
120 grams or 1/2 cup unsalted butter, softened
50 grams or 3 tablespoons honey or agave nectar
1 teaspoon pure vanilla extract
8-12 carrot cake decorations or some pecans, to garnish

View the full recipe at Happy Kitchen.Rocks →