Blood Orange Carrot Cake
Cake ingredients:
1 1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t.nutmeg
1 t. ground ginger
2 t. cinnamon
3 large eggs
1 c. sugar
2 c. packed grated carrots
1 t. vanilla extract
1/2 c. The Tasteful Olive mild extra virgin olive oil
1/2 c The Tasteful Olive Blood Orange infused extra virgin olive oil
Frosting:
8 ounce block cream cheese, softened to room temperature
1/4 c. butter, softened to room temperature
1 teaspoons pure vanilla extract
3 1/2 - 4 c. powdered sugar (start with 3 1/2 and add more as needed)
a splash of milk, if necessary
Preheat the oven to 350 and line with parchment paper or grease 2, 9-inch round cake pans. In a small bowl, combine the flours, baking powder, baking soda, salt, and spices. In a large bowl, beat the eggs with the sugar. Add the carrots, vanilla, and olive oils and beat to combine Fold in the dry ingredients a little at a time.
Divide the batter in the two pans and bake for about 20 minutes or until a toothpick comes out clean from the center. Let cool in the pan for 15 minutes and then flip on a wire rack to finish cooling. Meanwhile, prepare the cream cheese frosting by beating the cream cheese and butter together. Then add the vanilla extract and the sugar until combined. Add a splash of milk if too thick, or more sugar if too thin. Frost and garnish however you'd like!
