Super Moist Carrot Cake

This is truly the healthiest carrot cake that I’ve ever had. I make them into little muffins… They are absolutely scrumptious!

Prep Time: 10-15 minutes
Cook Time: 30-40 minutes


  • 2 cups dark Brown Sugar
  • 1 cup RG Signature Extra Virgin Olive Oil (EVOO)
  • 1/2 cup Greek yogurt
  • 3 large Eggs
  • 2 tsp Vanilla extract
  • 2 cups Almond Meal
  • 1 cup self raising flour
  • 2 teaspoons ground Cinnamon
  • 1/4 teaspoon ground Nutmeg
  • 1/2 teaspoon Salt
  • 2 cups finely grated carrots
  • 3/4 cup Pecan, Walnuts or Pistachio pieces


  1. Preheat oven to 180 degrees. Spray 9-inch springform tin or 12 muffin pan.
  2. In a mixer or Thermomix add the Brown Sugar, EVOO and Yogurt, beat until fully combined – about 60 seconds. Add the Eggs, one at a time, beating well after each addition. Mix in the Vanilla. Set aside.
  3. In a separate bowl, combine the self raising flour, Almond Meal, Cinnamon, Nutmeg, and Salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone – do not overmix. Fold in the finely shredded Carrots and Nut pieces. Pour or spoon batter into the prepared springform pan or muffin tins.
  4. Bake cake for about 30 – 40 minutes.. remove and let it cool then top with icing sugar and serve.
  5. Store cake in the refrigerator, covered, for up to 5 days.

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