This spiced Apple Carrot Cake is packed with chunks of sweet apple, shredded carrot, and crushed pineapple, then finished with a luscious cream cheese frosting. It’s an easy, crowd-pleasing dessert that’s perfect for fall entertaining.
Take the best carrot cake you’ve ever had, throw in some chopped apple, and a delicious blend of spices, and you’ve got this Apple Carrot Cake.
These may be big words, but this is my new favorite cake for the fall season. You’ve got to try it!
Table of contents
Why You’ll Love this Recipe
- Easy to Share: Baked in a 9×13-inch pan, this cake slices into up to 15 servings, making it perfect for potlucks, parties, or family gatherings.
- Make-Ahead Friendly: It holds up beautifully and tastes even better the next day, so you can prepare it in advance with confidence.
- Full of Fall Flavor: A cozy blend of cinnamon, nutmeg, and allspice enhances the sweet apple, carrot, and pineapple for the ultimate autumn dessert.
- Cream Cheese Frosting: Soft, not overly sweet, and topped with chopped walnuts (if you’d like), it’s the perfect finish to every bite.
Ingredient Notes
- Carrots: Freshly grated carrots are best. Pre-shredded packaged carrots are too dry and coarse, which can affect the texture of the cake.
- Apples: Use firm, sweet-tart apples like Gala, Fuji, Honeycrisp, or Envy so the chunks hold their shape and add bright flavor.
- Crushed pineapple: Adds moisture and natural sweetness. Be sure to pick up pineapple packed in 100% juice (not syrup) and drain it well so the batter isn’t too wet.
- Golden raisins: Look for yellow raisins (not the standard dark kind) for a milder flavor and softer texture.
- Spices: A blend of cinnamon, nutmeg, and allspice gives the cake its warm fall flavor.
- Cream cheese: For the frosting, use full-fat cream cheese or Neufchatel. Both work, but avoid fat-free versions, which can cause the frosting to be thin.
- Walnuts: Chopped walnuts add crunch and a pretty finishing touch. They’re added to the top of the cake and can easily be omitted or only sprinkled over half, if you’re serving folks that don’t like them.
How to Make Apple Carrot Cake
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
Prepare the Batter
- Whisk together the dry ingredients and spices in a medium bowl.
- Beat the eggs, oil, sugars, and vanilla in a large bowl until smooth.
- Gradually mix the dry ingredients into the wet mixture.
- Stir in the carrots, apple, pineapple, and raisins until well combined.
Bake, Cool and Frost
- Spoon the batter into a greased 9×13-inch pan. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Set the pan on a wire rack and let the cake cool completely.
- Prepare the frosting according to the recipe directions and spread it over the cooled cake.
- Sprinkle with the chopped walnuts, if using
Valerie’s Tips
Grate the carrots finely. Use the fine side of a box grater for the best texture. Coarser shreds don’t soften as well in the batter.
Adjust the frosting consistency to your liking. Add more powdered sugar if you’d like a sturdier frosting, or use less for a softer, creamier finish (we love it soft and creamy!)
Chop the apple, don’t shred it. Small chunks of apple stand out more in both flavor and texture, to really let people know this is NOT just carrot cake.
Make-Ahead and Storage Tips
- Make-ahead: This cake is an excellent option to prepare a day in advance. The flavors meld together and the texture stays moist, making it taste even better the next day.
- Storage: Cover the pan tightly with plastic wrap or foil, or transfer slices to an airtight container. Store in the refrigerator for up to 5 days.
- Freezing: To feeze a whole cake, bake it in a freezer-safe pan, like a disposable aluminum pan. Once cooled, wrap the entire pan tightly in a layer of plastic wrap and then foil. Freeze for up to 2 months and thaw overnight in the refrigerator before frosting. Leftover frosted slices can also be frozen, just place them on a baking sheet until firm, then wrap tightly and store in a freezer-safe container.
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Apple Carrot Cake
This spiced Apple Carrot Cake is packed with chunks of sweet apple, shredded carrot, and crushed pineapple, then finished with a luscious cream cheese frosting. It’s an easy, crowd-pleasing dessert that’s perfect for fall entertaining.
Servings: 15
Ingredients
- 2 ¼ cups all-purpose flour, spooned and leveled
- 1 tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 cups finely shredded carrots, from 2 to 3 medium carrots
- 1 cup peeled and chopped apple, crisp-sweet like Gala, Fuji, Honeycrisp, or Envy
- 8 ounce can crushed pineapple, well drained
- 1 cup golden raisins
Cream Cheese Frosting
- 8 ounces cream cheese, regular or ⅓ less fat Neufchatel, softened
- ¼ cup butter, softened
- 1 teaspoon pure vanilla extract
- 3 to 3 ½ cups powdered sugar, divided and as needed
- 1 to 2 teaspoons fresh lemon juice, divided and to taste
- ½ cup chopped walnuts, optional for garnish
Instructions
For the Apple Carrot Cake
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with nonstick cooking spray and set it aside.
- In a medium bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl using an electric mixer, beat the eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
- Add the dry mixture to the wet mixture, in increments, beating in between additions, until the entire amount has been added and there are no dry spots (don’t overbeat). Using a spoon, stir in the carrots, apple, pineapple, and raisins, mixing until the ingredients are well incorporated throughout the batter.
- Spoon the batter into the prepared baking pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and set the pan on a wire rack to cool. Don’t frost the cake until completely cool.
For the Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the vanilla, 3 cups powdered sugar, and 1 teaspoon lemon juice. Beat until smooth and creamy. Adjust consistency and sweetness with more powdered sugar or lemon juice as needed.
- Spoon the icing over the cake and spread it out with an offset spatula. Scatter the walnuts over the top. Cover and refrigerate until ready to serve.
- Cake should be stored, covered, in the refrigerator.
Notes
Make-ahead: This cake is an excellent option to prepare a day in advance. The flavors meld together and the texture stays moist, making it taste even better the next day.
Storage: Cover the pan tightly with plastic wrap or foil, or transfer slices to an airtight container. Store in the refrigerator for up to 5 days.
Freezing: To feeze a whole cake, bake it in a freezer-safe pan, like a disposable aluminum pan. Once cooled, wrap the entire pan tightly in a layer of plastic wrap and then foil. Freeze for up to 2 months and thaw overnight in the refrigerator before frosting. Leftover frosted slices can also be frozen, just place them on a baking sheet until firm, then wrap tightly and store in a freezer-safe container.
Nutrition
Calories: 446 kcal · Carbohydrates: 82 g · Protein: 5 g · Fat: 12 g · Saturated Fat: 6 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 3 g · Trans Fat: 0.1 g · Cholesterol: 61 mg · Sodium: 256 mg · Potassium: 305 mg · Fiber: 2 g · Sugar: 62 g · Vitamin A: 3218 IU · Vitamin C: 3 mg · Calcium: 83 mg · Iron: 2 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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More Fall-Inspired Cakes
Enjoyed making this recipe and 9X13 great size for a crowd