Apple Carrot Cake

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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.

Prep Time20

Cook Time35

Total Time55

Course: Cake, Dessert

Cuisine: American

Servings:

Calories: 446kcal

Author: Valerie Brunmeier

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.

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