Recipe: Helen's Carrot Cake

Recipe: Helen's Carrot Cake

Fri, Oct 13, 23

Carrot cake, a beloved classic, has a way of bringing comfort and warmth to any occasion. Its moist crumb and earthy sweetness have made it a timeless favourite. Today, we're sharing with you our twist on this yummy dessert: say hello to our Blood Orange Olive Oil Carrot Cake.

We owe this delicious creation to Helen, the co-owner of Juno Olives, who has been making this recipe for over 20 years, and it has never failed to be a hit! It's a cherished family favourite that has graced our table on countless occasions, always leaving everyone wanting more.

And what's carrot cake without its crowning glory? A velvety cream cheese frosting adds a creamy and tangy counterpoint to the sweet and earthy flavours. It's the perfect harmonious partnership that brings this dessert together.

Oh, one more thing! This recipe is really easy to make dairy-free. Simply swap out cream cheese and butter for your favourite dairy-free alternatives (we have used Angel Food cream cheese and extra virgin coconut oil). We promise the result is just as delicious!

Whether it's a special occasion or simply a craving for something extraordinary, our Blood Orange Olive Oil Carrot Cake promises to elevate your dessert experience to a whole new level.



  • 8 oz (225g) grated carrot
  • 6 floz (175mL) Juno Olives Mandarin or Blood Orange extra virgin olive oil
  • 8 oz (225g) caster sugar
  • 8 oz (225g) self-raising flour
  • pinch salt
  • 2 eggs
  • 2 oz (55g) chopped nuts (optional)

Cream cheese frosting:

  • 8 oz (225g) icing sugar
  • 4 oz (115g) cream cheese (full fat preferred)
  • 1 oz (30g) butter
  • 1 tsp vanilla essence (use orange essence for a slightly different flavour!)


  1. Preheat oven at 170 degrees C / Gas Mark 4. Grease and line a deep 7 inch (18cm) cake tin and set aside for later.
  2. In a large bowl, mix oil and sugar, and beat well. Add the eggs and beat again.
  3. Fold in the flour and salt, removing as many lumps as possible.
  4. Fold in the grated carrot and nuts (if using).
  5. Pour the batter into the cake tin, and cook for one hour. Using a skewer or thin knife, check to see whether the cake is cooked (if the skewer comes out clean, it is cooked through!). If the cake needs more time, check after 10 minutes, and repeat until the skewer comes out clean. Set aside to cool.
  6. Prepare the icing by creaming all ingredients together.
  7. Once the cake is completely cool, coat the top and sides with the cream cheese frosting. 
  8. Enjoy!

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