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Carrot Cake


With our wide selection of EVOO, handcrafted sauces, vinaigrettes, and so much more, we at Lucini Italia Co. want to be able to supply all our customers with the most authentic Italian ingredients. We only use the freshest olives to ensure that we can produce the most high-quality olive oil. We’re proud of these ingredients that we offer and would also like to help give suggestions of how to use them in new and unique ways – including this recipe for carrot cake. We encourage you to try it out sometime!

A Rich, Savory, and Sweet Dessert

If you’re looking for a sweet treat, look no further than this recipe for a delicious carrot cake. With our specialty EVOO and a handful of easy-to-find ingredients, you might already have everything you need right at your fingertips! With a cook time of about 70 minutes, this dessert may take some time, but trust us – it’s well worth it!

Recipe Summary

Recipe Servings: 8-10 portions Recipe Preparation Time: 0 minutes Recipe Cook Time: 70 minutes


  • 2 cups plus one tablespoon flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups plus one tablespoon Lucini® Premium Select Extra Virgin Olive Oil®
  • 4 large eggs
  • 3 cups (1 pound) very fresh, wet carrots purchased with green tops, grated
  • 1 cup walnuts or pecans
  • Grated rind of 2 oranges


Preheat oven to 325 degrees. Prepare 1 10-inch bundt or tube pan: drizzle 1 tablespoon olive oil, rubbing into all corners. Add 1 tablespoon flour, tapping and turning pan to coat. In large bowl mix together flour, baking soda, baking powder, cinnamon and salt; set aside. In another bowl blend together sugar, extra virgin olive oil and eggs. With wooden spoon, stir vigorously 1 minute. Stir dry mixture into wet and mix well 1 minute. Add carrots, nuts, rind and mix well. Spoon into prepared pan. Set in middle of oven and bake 1 hour and 10 minutes, or until a wooden pick inserted in center of cake comes out clean. Let cake rest in pan, on wire rack, for 15 minutes before inverting onto rack to cool. (Run knife gently around edges, if necessary, to loosen from pan.) Makes 1 bundt cake. Glaze with Lemony Icing: with electric mixer, beat 1/4 cup Lucini® Extra Virgin Olive Oil with 8-ounce package (fat free) cream cheese and 1 tablespoon (or more, to taste) lemon extract. Add 1 pound confectioners’ sugar and beat well, scraping down sides. Makes 2-1/4 cups. Rich, savory, and sweet.

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