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William Tell’s Never-Miss Apple Cake

I bake my family-favorite fall cake to usher in this abundant season. It looks so luscious that eating one piece is nearly impossible. —Jamie Jones, Madison, Georgia
  • Total Time
    Prep: 40 min. Bake: 50 min. + cooling
  • Makes
    12 servings


  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg
  • CAKE:
  • 1-3/4 cups sugar
  • 1 cup canola oil
  • 3 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups chopped peeled tart apples
  • 1 cup shredded carrots
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 2 tablespoons 2% milk
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped pecans, toasted


  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a small bowl, beat cream cheese and sugar until smooth; beat in egg.
  • For cake, in a large bowl, beat sugar, oil and eggs until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture. Stir in apples, carrots and pecans.
  • Transfer half of the batter to prepared pan; layer with cream cheese mixture, then remaining batter. Bake 50-60 minutes or until a toothpick inserted in cake portion comes out clean. Cool 10 minutes before removing to a wire rack to cool completely.
  • For icing, in a large saucepan, combine brown sugar, butter and milk; bring to a boil. Cook and stir 1 minute. Remove from heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans.
Editor’s Notes: To remove cake easily, use solid shortening to grease plain and fluted tube pans. To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 slice: 614 calories, 36g fat (9g saturated fat), 102mg cholesterol, 407mg sodium, 68g carbohydrate (50g sugars, 2g fiber), 7g protein.

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Average Rating:
  • lvarner
    Sep 2, 2020

    Very yummy cake! It's wonderfully moist, and I love the additions of the pecans and the cream cheese. The combination of apples and carrots is unexpected, and it works.

  • James
    Feb 7, 2020

    No comment left

  • MrsRR
    Feb 7, 2020

    Wonderful cake, yes it does take awhile to put together, but worth every minute. Tasty and everyone loved it!

  • Norah
    Nov 27, 2019

    This cake is awesome! So moist and flavorful. It wasn't that time consuming for me, but I bought already sliced apples and shredded carrots to cut the prep time a bit because I still had other desserts to prepare ahead of our family's Thanksgiving get together. I live in Denver, CO, so I was a bit worried baking this at such a high altitude but it came out great! I cooked it for the full 60 minutes. I plan to make this recipe a part of my holiday dessert spread going forward!

  • Tom
    Nov 19, 2019

    This is a very tasty cake. However, I wonder about the comments that it is easy to put together! Not so with me! Peeling chopping apples, grating carrots, making the cream cheese layer, making the basic cake batter etc etc. I am experienced in the kitchen but I spent a lot of time making this. Good, but not worth all the time an effort. Also, I want to find an apple cake recipe that has chunks of apple in it and I thought this would be it, but it wasn't.

  • aug2295
    Oct 26, 2019

    This cake had a great texture and flavor and not at all dry. Great way to use fall apples.

  • Lawler67
    Oct 22, 2019

    Great Fall dessert. Easy to make and delicious.

  • Kathy
    Oct 23, 2018

    Absolutely delicious apple cake. Made it for a luncheon and everyone was wild about it. Very cinnamony, moist, cream cheese boosts the flavor and the icing is to die for!! Highly recommend this cake with no changes.

  • Liette66
    Oct 21, 2018

    No comment left

  • jeanhess0825
    Oct 13, 2018

    No comment left