Granddad's Carrot Cake

GrandDads Carrot Cake with piece on plate
I develoed this recipe in homage to my grandfather, who loved carrot cake. I’d like to imagine he’d be so proud of this one. This cake is baked with our herbaceously sweet Rosemary Olive Oil and topped with an orange vanilla frosting.  Recipe By Taylor MacDougall.

Products used: Himalayan Pink Sea Salt, Rosemary Olive Oil


For Cake:
2½ cups all-purpose flour
1 cup granulated sugar
2 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon Himalayan Pink Sea Salt
¾ cup brown sugar
4 eggs at room temperature, beaten
3 cups carrots, shredded finely
¾ cup Rosemary Olive Oil
2 teaspoons vanilla extract
1 cup dried apricots, chopped
For Frosting:
1½ cup unsalted butter, softened
3 tablespoons orange juice
1 tablespoon fresh orange zest
1 teaspoons vanilla extract
½ teaspoon Himalayan Pink Sea Salt
5 cups confectioners' sugar
Decorating Options:
Toasted coconut
Chopped nuts
Edible flowers


Preheat oven to 350℉. Lightly grease two round cake pans and set aside.

In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, ground ginger, ground nutmeg, ground cinnamon, and Himalayan Pink Sea Salt.

In a medium mixing bowl, combine the remaining cake ingredients except for the dried apricots.

Using a stand or handheld mixer, slowly pour the wet ingredients into the dry ingredients until well combined. Fold in the dried apricots.

Divide the cake batter evenly between the two cake pans. Bake for 25-30 minutes, or until a toothpick can be inserted in the center and come out clean.

Remove from the oven and let cool for 20 minutes. Carefully remove the cakes from the pans and set on a wire cooling rack.

Meanwhile, make the frosting. Using a stand or handheld mixer, beat the butter until whipped and creamy. Gradually beat in confectioners’ sugar until fully incorporated. Mix in the orange juice, orange zest, Himalayan Pink Sea Salt, and vanilla extract.

When the cakes are completely cooled, transfer one cake round to a cake stand. Using an icing spatula or a butter knife, evenly frost the cake all over.

Carefully place the second cake round on top of the frosted one, and frost.

Decorate as you’d like!