May's Produce: Carrot Cake with Orange Olive Oil Cream Cheese Frosting

• 2 cups grated carrots
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/2 cup Arlotta Orange Olive Oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts (optional), we recommend walnuts and pecans.

For the frosting:

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• Zest of 1 orange
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon Arlotta Orange Olive Oil

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In another bowl, beat together the granulated sugar, Arlotta Orange Olive Oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots and chopped nuts (if using).
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Meanwhile, prepare the frosting by beating together the softened cream cheese, powdered sugar, orange zest, orange juice, and Arlotta Orange Olive Oil until smooth and creamy.
10. Once the cake has cooled completely, spread the frosting evenly over the top.
11. Slice and serve this moist and flavorful Carrot Cake with Orange Cream Cheese Frosting.