Zesty Lemon Carrot Cake


  • 3 eggs, at room temperature
  • 1 cup sugar
  • 3/4 cup olive oil
  • 1 tbsp lemon juice
  • 1 tbsp grated lemon zest
  • 1 cup grated carrot
  • 2 cups whole wheat flour*
  • 1 tbsp baking powder
  • 1/2 tbsp extra olive oil to brush cake mold
  • powdered sugar and lemon zest for topping



  • Preheat oven to 350 degrees Fahrenheit
  • Whisk together sugar and eggs in a large bowl. Add olive oil, lemon juice, lemon zest, and grated carrot and continue stirring.
  • Add whole wheat flour and baking powder together, and mix it into the egg mixture with a spatula.
  • Brush your cake mold with oil and pour the batter into it.
  • Bake it for 40 minutes until golden.
  • Let it cool and sift powdered sugar on it and top with lemon zest!