carrot cake
This delicious carrot cake combines shredded carrot, apples, and warm spices in a moist, tender cake topped with a cinnamon cream cheese frosting. Perfect for Easter or any celebration!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups granulated sugar
- 1 cup butter melted
- 2 large eggs
- 1 red apple diced
- 1.75 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp baking soda
- 1 tsp vanilla extract
- 0.125 tsp salt a pinch
- 2 cups shredded carrots about 3 medium carrots
Frosting Ingredients
- 8 oz cream cheese softened
- 0.25 cup butter softened
- 2 tsp milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 4 cups powdered sugar
Instructions
Preparation Steps
- Preheat oven to 350°F.
- Cut two 9-inch circles of parchment paper and line two 9-inch cake pans with them. Spray the sides of the pans with non-stick spray.
- In a large bowl, beat sugar, melted butter, and eggs until blended.
- Add diced apple, flour, cinnamon, nutmeg, baking soda, vanilla extract, salt, and shredded carrots. Stir until batter is well blended.
- Divide batter evenly between the prepared pans.
- Bake for 30 to 35 minutes or until the cake springs back when touched.
- Let cakes cool completely.
- In a stand mixer, combine cream cheese, butter, milk, vanilla extract, and cinnamon until smooth.
- Gradually add powdered sugar, beating on medium to high speed until frosting is smooth and creamy.
- Place one cake layer on a plate, spread a thick layer of frosting on top, then add the second cake. Frost the top and sides of the cake evenly.
- Decorate with chopped nuts, sprinkles, or extra frosting as desired.
Notes
This carrot cake is perfect for any occasion and can be made ahead for convenience. Store leftovers covered in the refrigerator.