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Springtime Carrot Cake

Springtime Carrot Cake

There is something about Spring that makes me crave carrot cake. This decadent and nostalgic dessert brings back sweet memories of the past. I’ve made adjustments over the years to try to lower calories and fat grams without sacrificing taste. It’s not a low fat recipe by any means, but I only make it once a year so I figure it wont hurt to have a slice, or maybe two! It is one of my favorite ways to celebrate the arrival of Spring! Recipe makes one 9″ round double layer cake that serves 8-10, depending on the size of the slice!



2 cups flour

2 cups sugar

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp pumpkin pie spice

1 tsp cinnamon

1 tsp salt

1 1/3 cup olive oil

4 eggs

2 cups finely grated carrots

1 can 8 oz. crushed pineapple (drained)

1 cup chopped walnuts or pecans


1 package 8 oz. lite cream cheese

1/2 cup (1 cube) butter

3 cups powdered sugar

1 tbsp vanilla

1/2 cup chopped walnuts or pecans (to garnish)



Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans, set aside. Grate the carrots, set aside. Take the cream cheese and butter from the refrigerator and let sit at room temperature to soften.

In a large mixing bowl, add flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, salt, olive oil, and eggs. Beat on low with mixer for 1 minute. Add carrots, pineapple, and nuts and mix by hand with spoon until all ingredients are well blended.

Pour batter into the two cake pans, dividing the batter evenly. Bake for 30 minutes or until inserted toothpick comes out clean. When done, remove from oven and let cool for about an hour.

While cakes are cooling, prepare the frosting. Add cream cheese, butter and vanilla in a medium size bowl and beat on low with mixer until creamy. Add 1 cup powdered sugar at a time into bowl and mix. Repeat with remaining powdered sugar, making sure frosting is creamy in texture and lump free. Put bowl of frosting into refrigerator to chill and stiffen slightly, until ready to use.

Remove one cake from pan and place (inverted) on cake dish. Generously frost the top. Place the second cake on top and continue to frost entire cake. Garnish the sides of the cake with remaining nuts.  Enjoy!

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