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Grandma's Apple Carrot Cake Recipe
Grandma's Apple Carrot Cake Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 9 servings


  • 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 shredded peeled apple
  • 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

Nutritional 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.


  1. 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.
  2. 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.
  3. In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator. Yield: 9 servings.
Originally published as Grandma's Apple Carrot Cake in Country Woman November/December 2004, p31

Nutritional 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.

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Reviewed Oct. 14, 2013

"What an AWESOME cake! I've made many different Apple Carrot cakes and this is by far the BEST. It was gone in a flash! Thank you for such a wonderful recipe!"

Reviewed Apr. 17, 2012

"i made this cake exactly like it said except i did 3 apples and some carrots enough to make 4 cups instead of 5 (i doubled the recipe). i put it in a 13.5" X 2" (3 Qt) glass baking pan @ 350 degrees for 45 minutes. it turned out perfect, moist and scrumptious. next time i will put the rite amount of carrots and apples if i have it but it was awesome!!! my 2 boys and their daddy went crazy over it!!!"

Reviewed Mar. 2, 2012

"I decided to experiment with this recipe and what I did was use:3/4 cup finely diced fresh beets, peeled & 3/4 cup shredded carrots (peeled) & 1 cup shredded apple. I also added 1 cup of raisins, 1/2 cup semi-sweet chocolate chips and 1/8 cup flour so the raisins and chips wouldn't sink to bottom of cake. I baked the cake in two 8-1/2x4-1/2" greased and floured loaf pans. I baked the loaves at 350 0 F. for 50 minutes, then tested loaves for doneness. I cut one of the loaves and it was really pretty-the flecks of beet added color to the loaves! I renamed the recipe:Red Confetti Loaf! This way I can sneak the beets into the recipe and that way vegetables are incorporated into this cake in a subtle way!"

Reviewed Sep. 24, 2011

"Very good. Moist and flavorful. I added 1/2 cup pecans. Used pre-made cream cheese icing."

Reviewed Sep. 19, 2011

"I made this cake this past weekend and it is very good. I used a 8X8 pan so it took a little longer to bake but it came out very moist and very good. I served it to a friend of mine and he ate four pieces. I will use the recipe again and again."

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