Chai, Carrot + Olive Oil Cake

How good are fresh figs! I love this girly tea cake recipe, and it’s the perfect thing to make for Mother’s Day this weekend! I’ve used olive oil in this recipe in place of my regular butter or coconut oil that I normally use in baking. Olive oil is one of my favourite ingredients and something I consume daily (my inner Italian Nonna thinks olive oil will cure the world!)
Serves:

10

Prep Time:

15 minutes

Cook Time:

40 minutes

Jump To Recipe

Chai, Carrot + Olive Oil Cake

How good are fresh figs! I love this girly tea cake recipe, and it’s the perfect thing to make for Mother’s Day this weekend! I’ve used olive oil in this recipe in place of my regular butter or coconut oil that I normally use in baking. Olive oil is one of my favourite ingredients and something I consume daily (my inner Italian Nonna thinks olive oil will cure the world)… Although I’m not Italian at all, I’ve always loved Italian food and flavours and can’t wait to visit one day.

Anyway, back to the cake, olive oil adds a beautiful lightness to baked goods and an underlying savoury flavour that matches this sweet cake perfectly. I used the new infused range of olive oil from Cobram Estate, however you can make this recipe with regular extra virgin olive oil, just make the adjustments I’ve mentioned below.

I’ve also used monk fruit as the sweetener in this recipe, it’s a plant derived sugar-free sweetener similar to stevia – I explain more about it here.

Photography by Phoebe McCreath

Chai, Carrot + Olive Oil Cake

Olive oil adds a beautiful lightness to baked goods and an underlying savoury flavour that matches this sweet cake perfectly.

Serves:

10

Prep time:

15 minutes

Cook time:

40 minutes

INGREDIENTS
  • 2 cups almond meal 
  • 1 tbsp pure monk fruit powder*
  • 2 tsp baking powder
  • 5 eggs
  • ⅔  cup extra virgin olive oil 
  • 3 (300g) medium carrots, grated 
  • 1 cup walnuts, roughly chopped, plus extra for serving
  • 1 cup coconut yoghurt, OR regular yoghurt, to serve
  • Fresh figs, to serve
METHOD
  1. Preheat the oven to 180ºC and line a 20cm baking tin with baking paper.
  2. In a medium bowl combine almond meal, monk fruit and baking powder.
  3. In another bowl, whisk eggs then stir in the olive oil. Gently fold in the grated carrot followed by the almond meal mixture. Stir in the walnuts.
  4. Spread mixture into the lined baking tin and place in the oven for 40-50 minutes or until a skewer inserted comes out clean. Leave to cool in the tin before turning out.
  5. To serve, spread over coconut yoghurt, place fresh figs on top and sprinkle over extra cinnamon.
 
Notes
  • If you don’t have the Chai-Infused Olive Oil, use regular extra virgin olive oil and add in 1 tsp cinnamon, 1 tsp ginger and 2 tsp mixed spice.
  • Pure monk fruit powder is a sugar-free sweetener (read more about what monk fruit is and where to get it here), not to be confused with “monk fruit sweetener” which is actually an erythritol based sweetener. You can learn more about sugar free sweeteners here.
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