Heavenly Carrot Apple Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon ground nutmeg
07 -
1 cup granulated sugar
08 -
1 cup packed light brown sugar
09 -
1 cup vegetable oil
10 -
4 large eggs
11 -
2 teaspoons vanilla extract
12 -
2 cups grated carrots
13 -
2 cups grated apples
14 -
1/2 cup chopped walnuts (optional)
15 -
1/2 cup unsweetened shredded coconut (optional)
→ Frosting
16 -
8 ounces cream cheese, softened
17 -
1/2 cup unsalted butter, softened
18 -
1/4 cup powdered sugar
19 -
1 teaspoon vanilla extract
20 -
1-2 tablespoons milk (if needed for consistency)
21 -
1 cup chopped fresh apples (for topping)
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 -
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, grated apples, walnuts, and coconut.
05 -
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
06 -
Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract. If the frosting is too thick, add milk a tablespoon at a time until the desired consistency is reached.
07 -
Frost the cooled cakes, layering one on top of the other. Top with chopped fresh apples.