Pasolivo Citrus Carrot Cake

Cooking Label
Prep Time
30 Minutes
Cook Time
30-35 Minutes
16-20 Servings
1 1/2 cups light or dark brown sugar
1/2 cup granulated sugar
1 cup Pasolivo Citrus Olive Oil (Lemon or Tangerine is good too!)
3/4 cup crushed pineapple drained
1 cup shredded unsweetened coconut
4 large eggs
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
2 Tbsp baking powder
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp Pasolivo Sugar and Spice Blend
1 cup of raisins, black or golden (optional)
2 cups finely grated carrots

Cream Cheese Frosting:
16 ounces cream cheese, room temperature
4 Tbsp Pasolivo Citrus Olive Oil
1 tsp. vanilla extract
1 pound powdered sugar
Preheat the oven to 350°F (177°C). Spray two 9-inch cake pans with nonstick spray and set aside. In a large bowl, whisk the brown sugar, granulated sugar, Pasolivo Citrus Olive Oil, eggs, pineapple, coconut and vanilla together until combined and no brown sugar lumps remain. Set aside. In another large bowl, whisk the flour, baking powder, baking soda, salt,and Pasolivo Sugar and Spice Blend together until combined. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Then, fold in the carrots and Raisins and pour or spoon the batter evenly into the two cake pans. Bake for 30-35 minutes or until a toothpick inserted into the centers comes out clean. Set on a wire rack and allow the cakes to cool completely in the pans.

Cream Cheese Frosting:
Mix cream cheese and Pasolivo Citrus Olive Oil until smooth. Add vanilla extract. Slowly add sifted powdered sugar and mix until smooth, adding more olive oil if necessary.

This Carrot Cake has a pop of flavor unlike any other. We recommend topping it with cream cheese frosting and coconut shreds. Perfect for an event or family get together.
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