Strawberry and Carrot Cake
Cook time: 
Total time: 
  • CAKE:
  • 260 G or 2 cups of AP flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ½ teaspoon allspice
  • 1 teaspoon cinnamon
  • 4 large eggs room temperature
  • 400 g or 2 cups packed brown sugar
  • 1 cup extra virgin olive oil
  • 250 grams grated fresh carrots on box grater (biggest hole)
  • 250 grams fresh ripe strawberries pureed in blender
  • 227 grams or 1 (8 ounce) package of cream cheese room temperature
  • 5 tablespoons of unsalted butter room temperature
  • 125 grams or 1 cup icing sugar sifted
  • 200 grams fresh ripe strawberries pureed in blender
  1. CAKE:
  2. Preheat oven to 350F
  3. Generously spray bundt cake pan with baking spray...making sure you get all the little groves
  4. In large bowl, sift the flour, baking powder, baking soda, allspice, cinnamon and salt then mix well with whisk and set aside
  5. Puree all the strawberries to desired smoothness and divide for cake and frosting and set aside
  6. Grate the carrots with a box grater on the large hole and set aside
  7. In stand mixer fitted with paddle attachment, stir brown sugar and add eggs one at a time on low speed. Scrape bottom and sides of bowl with spatula and stir again
  8. Add the olive oil in a slow steady stream while paddle continuously stirs
  9. Fold in the flour mixture into thirds, with a spatula then fold in the strawberry and carrots in and mix until just combined (don't over mix)
  10. Pour batter into bundt pan and bake for 50-60 minutes or until a tester stick comes out clean.
  11. Once cake is ready, allow to cool in pan for about 20 minutes before inverting onto a wire rack
  13. In stand mixer with paddle attachment, beat the butter and the cream cheese still smooth and creamy
  14. Add the strawberry puree and stir until well incorporated.
  15. On low speed add the icing sugar and stir well
  16. For a really thin drizzle, add a couple tablespoons of milk or for a thicker drizzle, add another ¼ cup of icing sugar
  17. Wait for cake to completely cool before pouring drizzle over.
Recipe by STEMS & FORKS at