Apple Carrot Cake

[emily]

Does anyone out there (Val, Linda, Kari, Anna and all you other notorious bakers) have a recipe for a carrot cake with apples? Or an apple cake with carrots? Preferrably one that's also spicy :) If not I'll try to wing it later today, but generally I like a recipe to alter first.

Cheers,

Emily

[sneezles]

Since making the Commissary Carrot Cake I've been looking at others for comparison. I know Val did that test with recipes but it was just the carrot cake with no extras. My goal is to try them with all the extras! ;) These are on my to try list so there not T&T by me.

Carrot-Apple Cake with Pecan Cream Cheese Frosting

1 1/2 cups sugar
1 1/2 cups 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 chopped apples
1 cup golden raisins
1 cup chopped pecans

Pecan Cream Cheese Frosting:
2 (3oz) pkgs cream cheese, softened
1 tablespoon milk
2 teaspoons vanilla
dash salt
1 box (1lb) confectioners' sugar -- sifted
1/2 cup chopped pecans

Combine first 4 ingredients in a large bowl; blend well. Sift together the dry ingredients; add to the first mixture and mix well. Stir in remaining ingredients. Pour into 2 greased and wax paper lined 9-inch cake pans. Bake at 350° 35 to 45 minutes until center of cake is firm to touch. Cool in pans 10 minutes. Remove from pans and finish cooling on cake racks. Frost with Pecan Cream Cheese Frosting.
Frosting: In a medium bowl blend first 4 ingredients thoroughly. Gradually beat in sifted sugar until frosting is smooth and of spreading consistency. Fold in pecans.

Carrot & Apple Cake

Categories: Cakes
Yield: 6 Servings

1 c Apples, grated
1 c Carrots, grated
2 c Flour
2 c Sugar
3 Eggs
1 c Chopped pecans
1 c Oil
2 ts Vanilla
2 ts Baking soda
1 ts Cinnamon
1 ts Salt

Soul food from the deep south of the US, this is the carrot cake
you've been waiting for - moist, luscious and just about foolproof to make.
Grate (in a food processor for speed) 1 cup of apples and 1 cup of
carrots. Tip into a mixing bowl and add 2 cups plain flour, 2 cups
sugar, 3 eggs, 1 cup chopped pecan nuts, 1 cup oil, 2 teaspoons
vanilla essence, 2 teaspoons baking soda. 1 teaspoon cinnamon and 1
teaspoon salt. Mix very thoroughly with beaters for up to 5 minutes.
Pour the mixture into a greased cake tin and bake at 180 C for 45
minutes or until the cake comes away from the sides of the pan and a skewer inserted in the middle comes out clean.


Carrot-Apple Cake
Servings: 12

INGREDIENTS:
1-1/2 cups sugar
1 cup soybean oil
3 large eggs
2 teaspoons vanilla
2 cups shredded carrots
1 cup coarsely chopped pared apple
3/4 cup golden raisins
3/4 chopped pecans
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Cream Cheese Frosting

chopped pecans and carrot curls for garnish
1 package (3 ounces) cream cheese, room temperature
1/3 cup soybean-oil margarine
1 teaspoon vanilla
pinch salt
2 cups powdered sugar

1. Combine sugar, oil, eggs and vanilla in large mixer bowl; beat until smooth. Stir in shredded carrots, apple, raisins and 3/4 cup pecans.
2. Mix flour, cinnamon, baking powder, baking soda and salt in medium bowl. Add flour mixture, 1/3 at a time, to carrot mixture, mixing well after each addition. Pour batter into 2 greased and floured 9-inch round cake pans, dividing evenly.
3. Bake in preheated 350 F oven until wooden pick inserted into center is withdrawn clean, 30-40 minutes. Cool in pans on wire racks 5 minutes. Remove from pans; cool completely on racks.
4. Place 1 cake layer on serving plate; spread with 1/2 of the Cream Cheese Frosting. Top with second cake layer; spread remaining frosting on top of cake. Garnish with pecans and carrot curls.
5. Cream Cheese Frosting: Combine cream cheese, margarine, vanilla and salt in small mixer bowl; beat until light and fluffy. Gradually beat in sugar until smooth.

[Linda in MO]

Hi Emily! I don't think I've ever made a cake with both apples and carrots in it, but I have adapted this Fresh Apple Cake into a Carrot Cake. My notes for the Carrot Cake are on page 3. The recipe calls for 4 cups of apples, so I would probably just use 1/2 carrots and 1/2 apples. Oh, and since posting that recipe, I now only use 1 1/2 cups of sugar instead of 2 cups. Let us know what you do.
http://community.cookinglight.com/showthread.php?s=&threadid=29324&highlight=apple+cake

[emily]

Susan, thanks for all the recipes!!!

I ended up following Linda's suggestion and making the fresh apple cake but substituting half carrots because it used the most of both items (and still that only ended up being 3 carrots and 2 apples). I also followed her suggestion to decrease the sugar to 1 1/2 cups, but since my apples are so sweet, I could have gone to just 1 cup, I think. Also, instead of the walnuts I used a cup of dried cranberries and in addition to the cinnamon, I added nutmeg, cloves and some cardamom. I felt like neither the flavor of the carrots or apples came through, but instead this was just a super moist spice cake. I baked it in a 9x13 pan, served it to a few friends and there's none left today, so I'd say it was a hit :D