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Grandma's Apple Carrot Cake Recipe

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Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings.

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9 Servings
Prep: 25 min. Bake: 25 min.

Ingredients

2 eggs
1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups finely shredded carrots
1 cup finely shredded apple
CREAM CHEESE FROSTING:
1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
1-1/4 cups confectioners' sugar

Directions

In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple.
Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator. Yield: 9 servings.

Nutrition Facts: 1 serving (1 piece) equals 392 calories, 18 g fat (5 g saturated fat), 61 mg cholesterol, 190 mg sodium, 56 g carbohydrate, 2 g fiber, 4 g protein.

Grandma's Apple Carrot Cake published in Country Woman November/December 2004, p31

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