Carrot Cake

Recipe Summary

Rich, savory, and sweet.

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.


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