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Olive Oil Carrot Cake with Maple Mascarpone

Olive Oil Carrot Cake with Maple Mascarpone

November 2, 2026

There’s something about carrot cake that tells you fall has arrived: warm spice, brown sugar, and soft layers meant for sharing. This Olive Oil Carrot Cake with Maple Mascarpone, originally created by @youneedataste, swaps the usual vegetable oil for extra virgin olive oil. The result is a moister, more flavorful cake with a subtle fruitiness and a gentle peppery finish.

We love a dessert that’s as thoughtful as it is indulgent, and this one is both. Olive oil stays liquid at room temperature, so the cake stays tender for days. Greek yogurt keeps the crumb soft without butter. The whipped maple mascarpone cream is lighter and less sweet than classic cream cheese frosting, and a tablespoon of kyoord’s high-phenolic extra virgin olive oil gives it a quietly savory edge. Finished with one last drizzle and flaky sea salt, it’s an easy, from-scratch layer cake for Thanksgiving, an autumn birthday, or a slow Sunday afternoon.

Olive Oil Carrot Cake with Maple Mascarpone Frosting

Olive Oil Carrot Cake with Maple Mascarpone

Rated 5.0 stars by 1 users

Servings

4

This olive oil carrot cake is moist and flavorful, enhanced with pumpkin pie spice and layered with a creamy mascarpone frosting.

Image of Olive Oil Carrot Cake with Maple Mascarpone

Ingredients

OLIVE OIL CARROT CAKE

2 1/2 cups all-purpose flour
3 tsp pumpkin pie spice
2 tsp baking soda
1 tsp salt
3 large eggs, room temperature
1 cup packed brown sugar
3/4 cup extra virgin olive oil
1/4 cup plain Greek yogurt
2 tsp vanilla extract
3 cups finely shredded carrots

MAPLE OLIVE OIL MASCARPONE FROSTING

8 oz mascarpone, cold
1 cup heavy whipping cream, cold
2 tbsp powdered sugar
1 1/2 tbsp pure maple syrup
1 tbsp extra virgin olive oil
1/4 tsp fine sea salt

FOR FINISHING

High-phenolic extra virgin olive oil
Flaky sea salt

Directions

Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
Whisk eggs and brown sugar, then slowly whisk in olive oil, Greek yogurt, and vanilla. In a separate bowl, whisk flour, pumpkin pie spice, baking soda, and salt. Fold into the wet ingredients, then fold in carrots.
Divide between pans and bake 20-25 minutes, or until a toothpick comes out clean. Cool completely.
For the frosting, beat cold mascarpone, powdered sugar, maple syrup, olive oil, and salt until smooth. Add cold heavy cream and whip until thick and fluffy with stiff peaks. Do not overwhip.
Spread between the cake layers and over the top. Finish with a light drizzle of EVOO and flaky sea salt.

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Olive Oil Carrot Cake with Maple Mascarpone

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This olive oil carrot cake is moist and flavorful, enhanced with pumpkin pie spice and topped with a creamy mascarpone frosting.

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