Blood Orange Olive Oil Carrot Cake

November 14, 2016

Blood Orange Olive Oil Carrot Cake

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  • 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

Preheat oven to 350ºF and grease 9 X 13 baking dish.
In a large bowl, mix together carrots, pineapple, Della Terra Blood Orange Olive Oil, eggs, sugar, and vanilla.

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.

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

Cool on a wire rack.

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.

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