Sumo Citrus® Carrot Cake

In a twist of tradition and tang, our Sumo Citrus Carrot Cake recipe stands out, marrying the earthy sweetness of carrots with the brightness of Sumo Citrus. This recipe, ready in a swift 50 minutes, reimagines the classic carrot cake, introducing a burst of legendary Sumo Citrus taste that elevates each bite. Frosted with a creamy, Sumo Citrus-infused layer that perfectly complements the spiced cake beneath, it’s an invitation to indulge in a dessert that’s as refreshing as it is rich.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Makes: 10-12


For the Carrot Cake:

  • 2 cups Flour
  • 1 ½ tsp. Baking Soda
  • 2 ½ tsp. Baking Powder
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Ground Ginger
  • ½ tsp. Salt
  • 1 ¼ cup Olive Oil
  • 1 cup Brown Sugar
  • ½ cup Granulated Cane Sugar
  • 1 tbsp. Vanilla Extract
  • 4 large Eggs
  • 10 oz. Grated Carrots
  • Zest of 1 Sumo Citrus
  • ¼ cup Sumo Citrus Juice


For the Cream Cheese Frosting:

  • 1 cup Softened Unsalted Butter
  • 8 oz Softened Cream Cheese
  • 23 cups Powdered Sugar
  • Zest of 1 Sumo Citrus


For the Carrot Cake:

  1. Preheat oven to 350F. Butter and line the bottoms with parchment paper either two 8” cake pans, or three 6” cake pans. 
  2. In a large bowl, mix the flour, baking soda, baking powder, cinnamon, ginger, and salt. Set aside. 
  3. In the bowl of a stand mixer, beat the olive oil, brown sugar, granulated cane sugar, and vanilla on HIGH for 1 minute. 
  4. Whisk in the eggs one-at-a-time until smooth and fluffy, about 2 minutes. 
  5. Add the flour mixture and mix just until combined. It’s okay to still have a few flour clumps. 
  6. Add the Sumo Citrus zest, juice, and grated carrots. Fold just until combined and no more flour clumps. 
  7. Evenly divide the batter between the prepared cake pans.
  8. Bake for 30-40 minutes, until a toothpick inserted into the center comes out clean. 
  9. Let cool in the pans for 10 minutes, then remove to cool completely on a baking wire rack. 


For the Cream Cheese Frosting:

  1. In the bowl of a stand, beat the softened cream cheese and butter on HIGH for 2-3 minutes, until smooth. 
  2. Add the Sumo Citrus zest and 2 cups powdered sugar. Beat until light and fluffy, adding more powdered sugar if too wet or a dash of heavy cream if too stiff. 
  3. Transfer to a piping bag. 


To Assemble:

  1. Add about ½ cup frosting in-between each cake layer, using an offset spatula to evenly spread it out. 
  2. Use the offset spatula to frost the exterior of the cake.
  3. (Optional) Garnish with chopped walnuts and enjoy!


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