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–+ servings
250ml bottle of Allspice Infused Olive Oil for meats and desserts
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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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.

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