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Cultivated Tree Fresh Roasted Coffee’s and Blood Orange Carrot Cake

Cultivated Tree Fresh Roasted Coffee’s and Blood Orange Carrot Cake

Remember moms’ carrot cake – or in our case – the carrot cake you made as holiday gift traditions?  We were planning to introduce our partnership with a local coffee roaster and wanted the perfect accompaniment.  I remembered a cake I made for many a holiday season for friends and family and gave it a little update with our Blood Orange Fused Olive Oil!  Wow – I’m definitely going to make this as my holiday gifts once again.  Traditionally made in bunt pans … which caused substantial headaches … this is much easier and it is very tasty!

Cultivated Tree Fresh Roasted Coffee – By the Pound, 8 oz. or Pot in a Pouch!

We like all things fresh here at Cultivated Tree Olive Oil Co. – we also like tradition.  I feel so fortunate to have so many wonderful partners.  One of the latest is a wonderful fourth generation coffee roaster right here in our little town of Cumming GA!  Originally from Jamaica – quality and freshness is top priority.  Edgar, Cory and Bob are fast becoming friends.  Stop in … if we don’t have what you like, well …. you can order it and I will have it in within a day.  Right now, we’ve select a bold dark roast, a medium full bodied and a medium smooth – plus, because Fall is here – we have Pumpkin Spice like you have not had before.  It is all wonderful!  We’ll have a flavor to sample most days too and will ship them as well.  They will be on-line soon.  In the meantime – call us at 678-807-7357 to place your order.

Blood Orange Olive Oil Carrot Cake

  • Prep Time: 20m
  • Cook Time: 40m
  • Total Time: 1h 15m
  • Serves: 12
  • Yield: 13 x 9 x 2 inch sheet cake
  • Category: ,



  • 2 cups all-purpose flour, + 1-2 tablespoons for dusting pan
  • 2 teaspoons baking soda (aluminum free)
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 3 large eggs
  • 3/4 cup Cultivated Tree Blood Orange Fused Olive Oil, + 1 tablespoon for pan
  • 3/4 cup full fat buttermilk
  • 1 cup dark brown sugar
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple, drained
  • 2 cups grated carrots
  • 3 1/2 ounces coconut (I prefer unsweetened, but obviously your choice)
  • 2 cups chopped walnuts (optional, but I like them)

Cream Cheese Frosting

  • 8 ounces full fat cream cheese, at room temperature
  • 6 tablespoons unsalted sweet butter, at room temperature
  • 2 cups confectioners sugar, taste after 2 cups add more if you prefer
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest, optional


For the cake

  1. Preheat oven with rack in middle to 350 and grease a 9 x 13 x 2 inch sheet pan with a tablespoon of the Blood Orange Infused Olive Oil and then dust with flour. Set aside.
  2. In a medium bowl sift flour, 2 teaspoon baking soda, salt and cinnamon. Stir or whisk them together and then set aside.
  3. In a large mixing bowl, beat eggs. Add blood orange olive oil, full fat buttermilk, brown sugar, granulated sugar and vanilla - mix well.
  4. Add the dry ingredients, blending well.
  5. Stir in the pineapple, carrots, coconut and nuts.
  6. Pour mixture into the greased and floured 13 x 9 x 2 inch pan. Bake on center rack in 350 degree oven for 40-45 minutes. Test at 40 minutes with a toothpick - and remove from oven if the toothpick is clean.
  7. Let cool in pan until cool to touch and then flip out to a platter to finish cooling.

For the Cream Cheese Frosting

  1. While cake is baking, cream together cream cheese and butter in a mixing bowl.
  2. Slowly sift in the confectioners' sugar (test sweetness after 2 cups) and continue stirring until fully combined - it should be lump free. Stir in the vanilla and orange zest (optional).
  3. Spread over completely cooled sheet cake and serve - enjoy the delight of those who partake!