High-altitude version of a great carrot cake. A great success in Santa Fe, NM at 7000 feet.



Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans.

  • Mix olive oil, eggs, sugar, and vanilla extract together. Combine flour, salt, cinnamon, baking soda, baking powder, and nutmeg in a separate bowl.

  • Stir flour mixture into oil mixture until well blended. Fold in carrots, walnuts, and raisins. Portion batter evenly between the cake pans.

  • Bake in the preheated oven until tops spring back with lightly touched, 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely, about 30 minutes.

  • Beat cream cheese and butter together just until smooth. Add confectioners' sugar; beat until smooth. Spread frosting over the cooled cakes.

Cook's Notes:

Substitute currants for the raisins if desired.

Feel free to substitute butter with a vegan margarine (such as Earth Balance(R)).

You can also bake these in 2 pie dishes.

Nutrition Facts

405 calories; 25.2 g total fat; 70 mg cholesterol; 336 mg sodium. 41.2 g carbohydrates; 5.4 g protein; Full Nutrition