Blood Orange Olive Oil Carrot 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
- 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.