Blood Orange Olive Oil Carrot Cake

Moist, spiced carrot cake made with Della Terra Blood Orange Olive Oil for a bright citrus lift beneath warm cinnamon and nutmeg. Studded with crushed pineapple for extra tenderness and finished with a classic cream cheese frosting, it’s rich, soft, and perfectly balanced.

Prep: 20 minutes
Cook: 35–45 minutes
Makes: 1 x 9" x 13" cake

Ingredients

Cake

• 1 can crushed pineapple (20 oz)
• 3 cups shredded carrots
• 1 cup Della Terra Blood Orange Olive Oil
• 4 eggs
• 1 ¾ cups sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• ¼ tsp nutmeg
• ½ tsp sea salt

Cream Cheese Frosting

• 1 (8 oz) package cream cheese, softened
• ¼ cup butter, softened
• 2 tsp vanilla extract
• 2 cups confectioners’ sugar

Instructions

1. Prep

• Preheat oven to 350°F.
• Grease a 9" x 13" baking dish.

2. Make batter

• In a large bowl, mix carrots, crushed pineapple, olive oil, eggs, sugar, vanilla, and salt until well combined.
• In a separate bowl, whisk flour, baking soda, cinnamon, and nutmeg.
• Add dry ingredients to wet mixture and stir until just combined.

3. Bake

• Pour batter into prepared pan and smooth the top.
• Bake 35–45 minutes, or until a toothpick comes out clean.
• Cool completely before frosting.

Cream Cheese Frosting

1. Beat cream cheese, butter, and vanilla until smooth.
2. Gradually add confectioners’ sugar and beat until light and fluffy.
3. Spread over cooled cake.
4. Refrigerate until serving.