Carrot apple cake with cream cheese frosting recipe

This delightful layered spice cake features both carrot and apple. The cream cheese frosting elevates the dessert to another level.

Prep Time: 1 hr

Cook Time: 45 mins

Cool Time: 2 hrs

Total Time: 3 hrs 45 mins

Servings: 16

Ingredients

Cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ¾ cup unsalted butter, softened
• ¼ cup vegetable oil
• 1 cup firmly packed dark brown sugar
• ¾ cup white sugar

• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk, at room temperature
• 1 ½ cups grated carrot
• 1 cup peeled and grated Granny Smith apple
• ¾ cup raisins (optional)
• ¾ cup chopped pecans (optional)

Frosting:

• ½ cup unsalted butter, softened
• 12 ounces cream cheese, softened
• 4 ½ cups confectioners' sugar
• 1 ½ teaspoons vanilla extract
• ⅛ teaspoon salt
• 3 tablespoons heavy cream (or as needed)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch square pans and line the bottoms with parchment paper.
2. In a bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, cloves, and allspice. Set this mixture aside.
3. In a large bowl, use an electric mixer to beat together butter, vegetable oil, brown sugar, and white sugar until light and fluffy. Add the eggs one at a time, beating well after each. After the last egg, continue beating for another 2 minutes and then mix in the vanilla extract.
4. Gradually pour in half of the flour mixture, mixing on low speed until combined. Follow by adding the buttermilk and mixing until just incorporated. Then, add the remaining flour mixture and fold in the grated carrot, apple, raisins, and pecans.
5. Evenly divide the batter between the two pans, smoothing the top with a spatula.
6. Bake in the preheated oven for 40 to 45 minutes, or until the cake tops spring back lightly when touched, and a toothpick comes out clean when inserted near the center.
7. Allow the cakes to cool in the pans for 20 minutes before transferring them to a wire rack to cool completely, which should take about 1.5 hours.
8. For the frosting, beat the butter in a large bowl until smooth. Mix in the cream cheese until completely combined. Gradually add the confectioners’ sugar, mixing well after each addition, then add the vanilla and salt. Lastly, blend in heavy cream and beat on medium-high speed until the frosting is slightly fluffy, about 2 minutes.
9. Spread the frosting on one cooled cake layer, then stack the second layer on top. Frost the top and sides of the cake.

Cook's Note

This frosting recipe yields enough to fill, crumb coat, and frost the cake decoratively. It holds better when chilled, though it won't create a 'crust' like traditional buttercream. If it becomes too soft to work with, chill the frosting in the fridge for at least 30 minutes. Cover and store the frosted cake in the fridge.

Earlier, SSP told how to make Miso Soup.