This Apple Carrot Cake with Cream Cheese Filling is a moist, flavorful dessert that combines the sweetness of apples and carrots with the warmth of spices. A creamy cheese filling adds an irresistible surprise, while the rich cream cheese frosting makes it an indulgent treat perfect for any occasion.
Ingredients
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1 large egg
- ¼ cup granulated sugar
For the Cake:
- 3 large eggs
- 1 ¾ cups granulated sugar
- 1 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 to 3 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground cloves
- ¼ teaspoon baking soda
- 2 cups coarsely grated apples, peeled (e.g., 1 Fuji and 1 Granny Smith)
- 1 cup coarsely grated carrots, peeled (from about 1 extra large carrot)
For the Cream Cheese Frosting:
- 6 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt, or to taste
- Cinnamon, for garnishing
Instructions
- Prepare the Pan:
- Preheat the oven to 350°F. Spray a 12-cup Bundt pan very well with floured cooking spray, or grease and flour the pan; set aside.
- Make the Cream Cheese Filling:
- In a medium bowl, add the cream cheese, egg, and granulated sugar. Beat with a handheld electric mixer on high until smooth and well blended, about 2 to 3 minutes. Set aside.
- Prepare the Cake Batter:
- In a large bowl, add the eggs, sugar, oil, and vanilla extract. Beat on high speed until combined, about 1 minute.
- Add the flour, cinnamon, allspice, ginger, baking powder, salt, cloves, and baking soda. Beat until just incorporated; do not overmix.
- Add the grated apples and carrots. Beat until just incorporated; the batter will be very thick.
- Assemble the Cake:
- Pour half of the cake batter into the prepared Bundt pan.
- Add the cream cheese filling in a smooth, even layer over the batter.
- Top with the remaining cake batter and spread evenly.
- Bake for about 65 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs but no batter.
- Allow the cake to cool in the pan for about 20 minutes before inverting it onto a cake stand or serving platter. Let the cake cool completely before frosting to prevent the frosting from melting.
- Make the Cream Cheese Frosting:
- In a large bowl, add the cream cheese, butter, confectioners’ sugar, vanilla, and salt. Beat with a handheld electric mixer until light and fluffy, about 2 to 3 minutes.
- Spread the frosting over the top surface of the cake, allowing it to naturally fall down the sides.
- Garnish with a sprinkle of cinnamon if desired.
- Serve:
- Serve the cake immediately or store in an airtight container. The cake can be refrigerated for up to 5 days.
Tips
- Grating the Apples and Carrots: Use a coarse grater to ensure the apples and carrots blend well into the cake batter without becoming too mushy.
- Layering the Filling: Make sure the cream cheese filling is spread evenly to create a uniform layer within the cake.
- Cooling the Cake: Let the cake cool completely before frosting to ensure the frosting stays intact and doesn’t melt off.
- Garnish: A light dusting of cinnamon on top of the frosting adds a nice touch and enhances the flavor profile.
This cake is a delightful combination of flavors and textures, perfect for family gatherings, holidays, or any time you crave a special treat!
Leave a Reply