Olive Oil Carrot Cake with Lemon White Chocolate Buttercream

An amazing recipe!


It was national carrot cake day last weekend and I was feeling inspired. The weather was overcast and snowy so anything reminiscent of spring called my name. I wanted a simple single layer cake as it was February and I am not in the mood for anything fussy.

This cake did the trick of helping with those January blues which have led in February blues. It’s simple, no nonsense and is sure to brighten up your day.


It’s an oil based cake so you can toss all of the dry ingredients into a stand mixer. Add in the wet ingredients and give it a good stir, ensuring just about all the flour has been mixed. There will be more stirring with the carrots so no need to get too worried about a good mix just yet.


The carrots can be shredded in a food processor but I love doing it…

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