Apple Carrot Cake with Cream Cheese Filling
User Reviews
4.6
114 reviews
Excellent
Apple Carrot Cake with Cream Cheese Filling
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If you like carrot cake, you're going to LOVE this version that includes apples and a tunnel of cream cheese that runs through the center!!
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Ingredients
Cream Cheese Tunnel
- 8 ounces cream cheese softened
- 1 large egg
- ¼ cup granulated sugar
Cake
- 3 large eggs
- 1 ¾ cups granulated sugar
- 1 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 to 3 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon salt or to taste
- ¼ teaspoon ground cloves
- ¼ teaspoon baking soda
- 2 cups coarsely grated apples peeled (I used 1 Fuji and 1 Granny Smith)
- 1 cup coarsely grated carrots peeled (from about 1 extra large carrot)
Cream Cheese Frosting
- 6 ounces cream cheese softened
- ¼ cup unsalted butter, softened
- 1 ½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt or to taste
- cinnamon for garnishing
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Instructions
- Preheat oven to 350F and spray a 12-cup Bundt pan very well with floured cooking spray or grease and flour the pan; set aside.
Cream Cheese Tunnel:
- To a medium bowl, add all ingredients and beat with a handheld electric mixer on high until smooth and well blended, about 2 to 3 minutes; set aside.
Cake:
- To a large bowl, add the eggs, sugar, oil, extract, and beat on high speed until combined, about 1 minute.
- Add the flour, cinnamon, allspice, ginger, baking powder, salt, cloves, baking soda and beat to just incorporate, don't overmix.
- Add the apples, carrots, and beat to just incorporate, don't overmix. Batter will be very thick, this is to be desired. Turn half the batter out into the prepared pan.
- Add the cream cheese in a smooth, even layer over the batter.
- Top with the remaining half of the batter and bake for about 65 minutes, or until a toothpick comes out clean or with a few moist crumbs, but no batter.
- Allow cake to cool in pan for about 20 minutes before inverting it onto a cake stand or serving platter. Allow cake to cool completely before frosting it so that frosting doesn't melt.
Cream Cheese Frosting:
- To a large bowl add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat with a handheld electric mixer until light and fluffy, about 2 to 3 minutes.
- Turn frosting out over the top surface of the cake, noting it will naturally fall down the sides. Serve immediately.
Notes
- Notes about baking time: due to various variables including the sheer large size of this cake, the fact that not all apples or carrots have the same amount of natural juices, how coarsely or finely they were grated, climate, pan variances, etc. baking times could vary quite widely. I suggest starting to check at 50 minutes and check every 5 minutes or so until the cake is done. I wouldn't be alarmed if it took 70+ minutes to bake and fully set up. If that's the case, you may wish to tent the pan with a sheet of foil to prevent excessive browning at the surface after 65 minutes or so.
- Storage: Cake is best fresh but will keep airtight for up to 3 days at room temp and in the fridge for up to 1 week. I am comfortable storing baked goods with cream cheese at room temp, but if you aren't, store the cake in the fridge noting it will be more prone to drying out.
Nutrition Information
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Serving
1
Calories
464kcal
(23%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
16g
Cholesterol
77mg
(26%)
Sodium
304mg
(13%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 464kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 77mg | 26% |
| Sodium | 304mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
114 reviews
Excellent
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