Blood Orange Olive Oil Carrot Cake

Cake

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

Frosting

• 1  8oz. package of cream cheese
• ¼ cup softened butter
• 2 tsps. Vanilla extract
• 2 cups confectioners sugar

Directions:

1. Preheat oven to 350ºF and grease 9 X 13 baking dish.

2. In a large bowl, mix together carrots, pineapple, Della Terra Blood Orange Olive Oil, eggs, sugar, and vanilla.

3. In a second bowl mix together the flour, baking soda, cinnamon and nutmeg and then gradually beat in the carrot mixture. Pour mixture into the baking dish.

4. Bake 35-45 minutes or until a toothpick inserted into the center comes out clean.

5. Cool on a wire rack.

6. In a large bowl beat the cream cheese, butter and vanilla until blended. Gradually beat in the confectioners sugar until smooth. Spread over the cooled cake. Cover and refrigerate until serving.