This decadent cake is the perfect way to end anEaster feast, combining fresh carrots, spices, and olive oil with a little bit of whiskey (perfect for quarantine).

Olive oil makes an excellent addition to cakes and other baked goods, adding moistness and lightness. This recipe uses a lemon fused olive oil to add extra flavor to this springtime favorite. Our RockyMountain Olive Oil Eureka Lemon Fused Olive Oil is made by pressing whole, fresh Eureka lemons together with late harvest olives at the time of crush to make an intensely perfumed and flavored oil great for baking as well as marinades and salad dressing.

Not a fan of lemon? No worries! You can easily substitute in another of your favorite Rocky Mountain Olive Oils. Blood Orange and Tea Rose are great for adding extra flavor, or for a more neutral oil try your favorite fruity Extra Virgin Olive Oil.

Cake Ingredients: 

• 2 3/4 cups all-purpose flour, sifted. Use King Arthur Measure for Measure Flour to make this gluten-free.
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 1/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 8 to 10 medium carrots, peeled and shredded with a box grater or food processor (should yield about 3 cups)
• 2 1/2 cups finely chopped walnuts or pecans (1 1/4 cup finely chopped for batter, 1 1/4 cup coarsely chopped for decorating sides of cake), optional
• 1 1/4 cups shredded unsweetened coconut
• 1/3 cup whiskey (pure distilled whiskey is considered gluten-free)
• 1 1/4 cups packed brown sugar
• 1/3 cup granulated sugar
• 1 1/4 cup Rocky Mountain Olive Oil Eureka Lemon Fused Olive Oil
• 5 large eggs, beaten

Cream Cheese Frosting Ingredients:

• 16 ounces cream cheese, at room temperature
• 1 tablespoon lemon juice
• 1 cup unsalted butter, at room temperature
• 1 1/2 pounds powdered sugar

Cake Directions: 

1.Position two oven racks: one on the lower third and one on the upper third of the oven. Pre-heat the oven to 350°F.

2.Grease three 10 x 2-inch cake pans and line the bottoms with parchment.

3.Whisk together the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Set aside.

4.In a separate bowl, stir together the carrots, chopped nuts (if desired),coconut and whiskey. Set aside.

5.Crack the eggs into a bowl and beat together vigorously. Set aside.

6.In another large bowl, add the brown sugar, granulated sugar, and RockyMountain Olive Oil Eureka Lemon Fused Olive Oil. Stir together with a spatula until well-combined. The mixture will look like dark, wet sand.

7.Gently fold in one cup of the flour mixture, mixing only until the dry ingredients just barely disappear. Fold in about a third of the beaten eggs. Continue alternating the dry ingredients and the eggs until both are fully incorporated, taking care not to over-mix.

8.Just as gently, stir the carrot mixture into the large bowl, scraping down the sides.

9.Allow the batter to rest for 15 minutes, then divide the batter evenly among the prepared baking pans and place the pans into the oven.

10.Bake for 40 to 50 minutes, rotating the pans top to bottom and front to back after about 20 minutes. The cakes are done when the edges have pulled away from sides and a toothpick or paring knife tip poked into the center of the cake comes out clean. Cool on a rack for 5 minutes then turn the cakes out onto the rack, turn right side up, and let cool completely.

11.At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to2 months; thaw before frosting.

Homemade Cream CheeseFrosting Directions:

1.In the bowl of an electric mixer set on medium speed, beat the cream cheese and lemon juice until creamy, about 2 minutes.

2.Gradually add the butter, beating until completely incorporated.

3.After butter is added, reduce the mixer speed to low. Gradually add the sugar, beating until incorporated.

4.Scrape down the sides of the bowl and get ready to assemble the cake. 

To assemble the cake:

1.Once the cakes are completely cool, trim the cakes. Using a long, serrated bread knife, carefully trim the rounded top off two of the cakes, leaving the third cake whole.

2.Place one trimmed cake, cut side up, on a serving platter. Using an offset spatula or a large spoon, spread 1 cup (should be about 1/4 of the total) of frosting over the top of the cake, right up to the edges. Place the second trimmed cake, cut side down, on top of the frosted layer. Spread approximately another 1 cup of frosting over the top of the second cake.

3.Finally, top the stack with the remaining cake. Spread the remaining frosting over the top and sides.

4.To decorate, gently press coarsely chopped nuts onto the sides of cake.

5.Refrigerate 1 hour before serving.