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Orange-Carrot Layer Cake



Adapted from allyou.com recipe


  • 2 C all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves
  • 1 1/2 C sugar
  • 3/4 C of The Olive Bin's Blood Orange Olive Oil (Fused)
  • 1/2 C buttermilk
  • 3 large eggs
  • 3 C shredded carrots
  • 8 oz cream cheese, softened
  • 4 1/2 T unsalted butter, softened
  • 1/2 T of The Olive Bin's Blood Orange Olive Oil (Fused)
  • 2/3 C packed dark brown sugar
  • 1 tsp vanilla extract
  • 3 C confectioners' sugar, sifted
  • Pinch of salt


  1. For the cake, preheat oven to 350 degrees F. Butter and flour 2 8" round cake pans. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and cloves. In another bowl, whisk sugar, olive oil, buttermilk, and eggs. Pour oil mixture into flour mixture and stir just until evenly moistened. Fold in carrots.
  2. Scrape batter into cake pans; smooth tops. Bake until cakes are golden brown and a toothpick insterted into center of cake comes out clean, about 45 minutes. Let cakes cool in pans on a wire rack for 10 minutes, then invert cakes onto rack to cool completely.
  3. For the frosting, beat cream cheese and butter in a medium bowl with electric mixer (high speed) until smooth. Add olive oil, brown sugar, and vanilla, and beat until sugar is completely dissolved. Add confectioners' sugar and salt, and beat on low speed until smooth and spreadable.
  4. Place one cake on a serving plate; spoon about 1 C frosting into center, and spread with a knife or spatula. Place second layer on top and spread remaining frosting over top and sides.


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