Apple Carrot Cake
A moist and flavorful apple carrot cake featuring warm cinnamon, shredded carrots, chopped apples, raisins, and pecans, perfect for gatherings and autumn celebrations.
Ingredients
- 1 1/2 cups sugar ⓘ
- 1 1/2 cups pure vegetable oil ⓘ
- 3 eggs ⓘ
- 2 teaspoons vanilla ⓘ
- 2 cups sifted all-purpose flour ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon salt ⓘ
- 2 cups shredded carrots ⓘ
- 1 cup coarsely chopped apple ⓘ
- 1 cup golden raisins ⓘ
- 1 cup chopped pecans ⓘ
Instructions
- Combine sugar, vegetable oil, eggs, and vanilla in a large bowl.
- Blend thoroughly.
- Sift together all-purpose flour, cinnamon, baking soda, baking powder, and salt.
- Add dry ingredients to the wet mixture and mix well.
- Stir in shredded carrots, chopped apple, raisins, and chopped pecans.
- Pour the batter into two greased and wax papered 9-inch cake pans.
- Bake at 350°F for 35 to 45 minutes, until the center of the cake is firm to touch.
- Cool in pans for 10 minutes.
- Remove from pans and cool completely on cake racks.
- Frost with Pecan Cream Cheese Frosting.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of nutmeg or using fresh grated ginger alongside the cinnamon. For a lighter version, substitute half of the vegetable oil with unsweetened applesauce. If you're looking for a nut-free option, simply omit the pecans or replace them with sunflower seeds.
Serving Suggestions
This Apple Carrot Cake is delightful on its own but pairs beautifully with Pecan Cream Cheese Frosting for added richness. For a complete dessert experience, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream. It also makes a fantastic treat for brunch, alongside Baked Fresh Asparagus.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to five days. To keep it moist, you can cover it with plastic wrap. If you want to reheat slices, do so in the microwave for about 10-15 seconds or in a preheated oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Carrot Cake contains roughly 434 calories, with 7g protein, 78g carbohydrates, and 12g fat. It is an excellent source of vitamin A (94% of the Daily Value), dietary fiber (27% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1040mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of apples in this recipe?
Yes, you can use any variety of apple, but sweeter apples like Fuji or Honeycrisp work best for a balanced flavor. Tart apples, such as Granny Smith, can also be used for a contrast, but you may want to adjust the sugar accordingly.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend, ensuring it contains xanthum gum for proper texture. Just keep in mind that baking times may vary slightly, so monitor the cake closely as it bakes.
Can I freeze the cake for later use?
Yes, this cake freezes well. Make sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator before serving and frost it once it's completely defrosted.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).