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.
Grandma’s Apple Carrot Cake
Grandma's Apple Carrot Cake
Prep Time
25 min
Cook Time
25 min
Yield
9 servings
Ingredients
- 2 large 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
- CREAM CHEESE FROSTING:
- 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 in 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.
Nutrition Facts
1 piece: 392 calories, 18g fat (5g saturated fat), 61mg cholesterol, 190mg sodium, 56g carbohydrate (42g sugars, 2g fiber), 4g protein.
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