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Products used in this Recipe

• Carrot
• Eggs

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Preheat oven to 325F. Grease a 9 inch springform cake tin and line with parchment paper.

In a large bowl combine olive oil, sugar and beaten eggs. Whisk together until combined. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, allspice and salt. Combine with wet ingredients, stirring just until combined. Add pecans and carrots and stir just until combined. Spoon into prepared pan and bake for 50-60 minutes. Test at 50 minutes with a skewer; a few moist crumbs attached is perfect. Leave cake to cool in its pan on a cooling rack. Loosen edges with a knife and transfer to a serving plate.

To make icing, combine butter, cream cheese and vanilla in a bowl and beat together with a wooden spoon until smooth. Sift icing sugar over top, then beat to combine. Spread over cake (once cake is cool). Cake will keep in an airtight container in the refrigerator for up to 3 days.

kitchen notes:

-A 9 inch square or circular cake pan will also work, but a spring form makes cake removal and icing a little easier.

-Vegetable oil, if that’s all that’s at hand, is a fine substitute for olive oil.

-For a rich and decadent treat, substitute mascarpone cheese for cream cheese in the icing.