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Carrot Apple Cake with Cream Cheese Frosting
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
225 minutes
Deliciously spiced carrot and apple cake with decadent cream cheese frosting.
Ingredients:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground allspice
  • 0.75 cup unsalted butter, softened
  • 0.25 cup vegetable oil
  • 1 cup firmly packed dark brown sugar
  • 4 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1.5 cups grated carrot
  • 1 cup peeled and grated Granny Smith apple
  • 0.75 cup raisins
  • 0.75 cup chopped pecans
  • 0.5 cup unsalted butter, softened
  • 12 ounces cream cheese, softened
  • 4.5 cups confectioners' sugar
  • 1.5 teaspoons vanilla extract
  • 0.13 teaspoon salt
  • 3 tablespoons heavy cream, or as needed
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C). Grease two 8-inch square pans and place a parchment paper lining on the bottoms.
  • Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, cloves, and allspice in a bowl and whisk them together; set aside.
  • In a large bowl, use an electric mixer to cream together butter, oil, brown sugar, and white sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Continue to beat for an extra 2 minutes after adding the last egg. Mix in the vanilla extract. Gradually add half of the flour mixture on low speed until just combined. Pour in buttermilk and mix until just combined. Finally, add the remaining flour mixture and mix until just combined. Gently fold in the carrot, apple, raisins, and pecans.
  • Distribute the batter equally between the two pans and smooth it out to create a uniform layer in each pan.
  • Bake until the cake is lightly springy on top and a toothpick inserted near the center comes out clean, about 40-45 minutes in the preheated oven.
  • Cool cakes in pans for 20 minutes, then transfer to a wire rack to cool completely for about 1 1/2 hours.
  • In a large bowl, use an electric mixer to whip butter until smooth. Add cream cheese and continue beating until thoroughly combined. Gradually mix in confectioners' sugar, then add vanilla, salt, and heavy cream. Beat on medium-high speed for about 2 minutes until the frosting is slightly fluffy.
  • Spread the luscious frosting over one cooled cake layer, then layer the cakes and frost the top and sides generously.

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