Print Friendly and PDF


  • 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


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


  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.