Carrot Cake

Carrot Cake

12 servings
This moist and delicious carrot cake is a breeze to put together and is SO GOOD! You can bake it in a bundt pan or in two 6" or 9" pans to make a layer cake, but it also makes perfect muffins! Double the icing if you are making a layer cake.

Ingredients

  • 2 cups finely grated carrots

    peeled

  • 1 cup grated apple

    peeled

  • 3 eggs beaten
  • 2/3 cup oil)

    (canola, vegetable, avocado or olive oil

  • 1 teaspoon vanilla
  • 2 1/4 cups flour*)

    (all-purpose or whole wheat or a mix

  • 3/4 cup sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice)

    (optional

  • 1/2 teaspoon salt
  • 4 oz. brick style cream cheese
  • 1/4 cup butter

    softened

  • 1/4 teaspoon vanilla
  • 1 1/2-2 cups icing sugar

Directions

  1. 1

    Preheat the oven to 350F and grease two 6" cake pans or a bundt pan.

  2. 2

    In a large bowl mix together the grated carrot, grated apple, eggs, oil and vanilla.

  3. 3

    In a medium bowl whisk together the flour, sugar, baking powder, baking soda, cinnamon, allspice (if using) and salt.

  4. 4

    Add the dry ingredients to the liquid ingredients and stir with a rubber spatula to combine. Don't overmix, but make sure that all of the dry ingredients are well incorporated. If you are adding nuts or raisins (see below) add them with the dry ingredients.

  5. 5

    Spread the batter (using a rubber spatula) into your prepared pan(s) and bake for approximately 40-45 minutes (depending on the size of your pans), or until golden brown and a toothpick inserted into the centre comes out clean.

  6. 6

    Let the cakes cool in the pan for 5 minutes then invert onto a cooling rack to cool completely before icing.

  7. 7

    In a medium bowl using an electric mixer, beat together the cream cheese and butter until light and fluffy. Add the vanilla. Slowly add the icing sugar, 1/2 cup at a time, unti the desired consistency is reached (between 1 1/2-2 cups). Note that the icing will firm up in the refrigerator.

Carrot Cake

Carrot Cake

12 servings

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About this Recipe

Craving a truly moist and delicious carrot cake that's a breeze to whip up? This recipe delivers on all fronts, bringing you that comforting, spiced flavor with an incredible texture, perfect for any occasion.

Why This Carrot Cake Works

This recipe stands out for its clever use of grated apple alongside carrots, ensuring an exceptionally moist crumb that stays tender for days. It also offers incredible versatility in baking, allowing you to create a beautiful bundt cake, an impressive two-layer cake using 6-inch or 9-inch pans, or even individual muffins. The generous cream cheese icing perfectly balances the sweet and spicy notes of the cake.

What to Expect

Prepare for a delightful sensory experience. Each bite of this carrot cake offers a tender, moist texture, bursting with the warm spices of cinnamon and optional allspice, complemented by the natural sweetness of carrots and apple. The rich, tangy cream cheese icing, made with softened butter and vanilla, provides a luxurious finish that melts in your mouth. It's a comforting classic that tastes homemade in the best possible way.

Customization & Variations

Feel free to tailor this versatile carrot cake to your pantry or preferences. You can use all-purpose flour, whole wheat flour, or a mix of both for varied textures. For the oil, canola, vegetable, avocado, or even olive oil will work wonderfully, each imparting a slightly different nuance. Swap in coconut sugar for traditional sugar if you prefer. If you're baking a layer cake, remember to double the icing ingredients to ensure ample frosting for both layers.

Serving & Context

This carrot cake is a fantastic dessert for family gatherings, potlucks, or simply as a sweet treat with your afternoon coffee or tea. Its hearty, comforting nature makes it especially fitting for cooler weather or holiday celebrations.

Frequently Asked Questions