Holiday Carrot Cake Finished with Cream Cheese Frosting and Allspice Olive Oil

Freshly grated carrots bake into a tender crumb with juicy crushed pineapple, chewy golden raisins, toasted pecans, and silky cream cheese frosting. Allspice Infused Olive Oil layers allspice berry warmth, clove-like spice, cinnamon-like sweetness, and a peppery finish through the cake batter, giving each slice a cozy holiday-table flavor without making it feel heavy. It fits a holiday table, winter brunch, dinner party, or family dinner when dessert should feel homemade and a little special. This is the kind of cake people ask for the recipe for.

Garden Infuzions

Holiday Carrot Cake Finished with Cream Cheese Frosting and Allspice Olive Oil

A moist, warmly spiced holiday carrot cake layered with tender carrots, crushed pineapple, toasted pecans, and a creamy frosting finished with aromatic Allspice Infused Olive Oil.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 4 large eggs room temperature
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 3/4 cup Allspice Infused Olive Oil
• 2 teaspoons vanilla extract
• 3 cups freshly grated carrots
• 1 cup crushed pineapple well drained
• 3/4 cup toasted pecans chopped
• 1/2 cup golden raisins
• 8 ounces cream cheese softened
• 1/2 cup unsalted butter softened
• 3 1/2 cups powdered sugar sifted
• 1 teaspoon vanilla extract
• 1 tablespoon Allspice Infused Olive Oil
• 1/8 teaspoon kosher salt

Equipment

• 2 9-inch round cake pans lined with parchment for easy release
• 3 Mixing bowls for dry ingredients, batter, and frosting
• 1 Box grater for freshly grated carrots
• 1 Electric mixer for cream cheese frosting
• 1 wire cooling rack for cooling cake layers
• 1 Offset spatula for frosting the cake

Method

 

Instructions

1. Preheat the oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
3. In a large bowl, whisk the eggs, granulated sugar, and brown sugar for about 1 minute, until the mixture looks glossy and slightly thickened.
4. Slowly whisk in the Allspice Infused Olive Oil and vanilla until the batter base is smooth.
5. Fold the dry ingredients into the wet ingredients just until no dry streaks remain; do not overmix.
6. Fold in the grated carrots, drained pineapple, toasted pecans, and golden raisins until evenly distributed.
7. Divide the batter between the prepared pans and smooth the tops with a spatula.
8. Bake for 38 to 45 minutes, or until the centers spring back lightly and a toothpick inserted in the middle comes out with a few moist crumbs.
9. Cool the cakes in the pans for 15 minutes, then turn them out onto a wire rack and cool completely before frosting.
10. Beat the softened cream cheese and butter together in a large bowl until smooth and fluffy, about 2 minutes.
11. Add the powdered sugar, vanilla, Allspice Infused Olive Oil, and salt, then beat on low until combined and on medium until creamy and spreadable.
12. Place one cooled cake layer on a serving plate, spread frosting over the top, add the second layer, and frost the top and sides.
13. Chill the cake for at least 30 minutes before slicing so the frosting sets cleanly.

Notes

Use freshly grated carrots for the best texture and moisture. If your pineapple is very wet, press it gently in a fine mesh strainer before adding it to the batter. The cake slices most cleanly after the frosting has chilled, but the flavor is best after each slice rests briefly at room temperature.

Tried this recipe?

Let us know how it was!

Recipe Tips

Grate the carrots fresh instead of using pre-shredded carrots; the finer, fresher texture helps the cake stay tender. Drain the crushed pineapple well so the batter stays moist without becoming dense. Toast the pecans for a few minutes before folding them in to bring out their warm, nutty flavor.

Serving Suggestions

Serve thick slices slightly chilled or at cool room temperature with coffee, tea, or a simple holiday dessert spread. A light extra drizzle of Allspice Infused Olive Oil over the plate can make the spice notes feel even more aromatic.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. Let slices sit at room temperature for 15 to 20 minutes before serving so the frosting softens and the cake flavor opens back up.

Variations

Swap walnuts for pecans, leave out the raisins if you prefer a simpler crumb, or add a little orange zest to the frosting for a brighter holiday finish. For a sheet cake, bake in a greased 9×13-inch pan and begin checking around 35 minutes.

Related Garden Infuzions Recipes

Explore more cozy dessert ideas and infused olive oil baking inspiration on the Garden Infuzions recipes page.