Carrot Apple Cake with Cream Cheese Frosting
Description
This layered spice cake recipe with carrot and apple features a cream cheese frosting that really takes it over the top.
Ingredients
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3 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon ground allspice
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3/4 cup unsalted butter, softened
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1/4 cup vegetable oil
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1 cup firmly packed dark brown sugar
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3/4 cup white sugar
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4 large eggs, at room temperature
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2 teaspoons vanilla extract
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1 cup buttermilk, at room temperature
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1 1/2 cups grated carrot
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1 cup peeled and grated Granny Smith apple
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3/4 cup raisins
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3/4 cup chopped pecans
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1/2 cup unsalted butter, softened
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12 ounces cream cheese, softened
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4 1/2 cups confectioners' sugar
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1 1/2 teaspoons vanilla extract
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2/15 teaspoon salt
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3 tablespoons heavy cream, or as needed
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch square pans and line the bottoms with parchment paper.
2
Whisk flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, cloves, and allspice together in a bowl; set aside.
3
Beat butter, oil, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat batter for an additional 2 minutes after adding last egg. Beat in vanilla extract. Pour in half of the flour mixture; mix on low speed until just combined. Pour in buttermilk; mix until just combined. Pour in remaining flour mixture; mix until just combined. Fold in carrot, apple, raisins, and pecans.
4
Divide batter evenly between the two pans. Spread into an even layer in each pan.
5
Bake in the preheated oven until the top of the cake springs back lightly when touched and a toothpick inserted near the center comes out clean, 40 to 45 minutes.
6
Allow cakes to cool in pans for 20 minutes; remove to a wire rack to cool completely, about 1 1/2 hours more.
7
Beat butter in a large bowl with an electric mixer until completely smooth; beat in cream cheese until smooth and thoroughly combined. Beat in confectioners' sugar 1 cup at a time, mixing well after each addition; beat in vanilla and salt. Add in heavy cream; beat on medium-high until frosting is slightly fluffy, about 2 minutes.
8
Spread frosting onto one cooled cake layer. Stack layers; frost top and sides.