Apple Carrot Cake with Cream Cheese Filling
User Reviews
4.6
Apple Carrot Cake with Cream Cheese Filling
Description
Apple Carrot Cake with Cream Cheese Filling blends grated apples and carrots into a dense, spice-laden batter containing cinnamon, allspice, ginger, cloves, and nutmeg. The batter is poured partly into a floured Bundt pan, topped with a smooth cream cheese mixture, then covered with the remaining thick batter before baking. This layering creates a noticeable cream cheese tunnel in the center of the cake once baked.
The result is a moist, richly textured cake with the natural sweetness and moisture of grated apples and carrots complemented by warm spices. The cream cheese filling adds an extra moist, creamy layer within the cake that balances the spices with subtle tanginess. The cake is topped with a smooth cream cheese frosting and a dusting of cinnamon to deepen the spice notes.
This cake suits occasions requiring a letter-perfect dessert with a soft crumb and complex spice flavor. The sizable bundt pan shape gives an impressive presentation. It's ideal to serve sliced with minimal accompaniments because of its richness and flavor complexity.
Baking times vary depending on apple varieties, moisture in produce, and oven specifics; start checking at 50 minutes and monitor closely until a toothpick comes out clean or with moist crumbs. Tent with foil if browning excessively. Store covered at room temperature for up to 3 days or refrigerated for up to 1 week to maintain cream cheese freshness.
Ingredients
Cream Cheese Tunnel
- 8 ounces cream cheese softened
- 1 egg large
- ¼ cup granulated sugar
Cake
- 3 egg large
- 1 ¾ cups granulated sugar
- 1 cup canola oil 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 cloves ground
- ¼ teaspoon baking soda
- 2 cups apple peeled (I used 1 Fuji and 1 Granny Smith, coarsely grated
- 1 cup carrot peeled (from about 1 extra large carrot, coarsely grated
Cream Cheese Frosting
- 6 ounces cream cheese softened
- ¼ cup butter unsalted, softened
- 1 ½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt or to taste
- cinnamon for garnishing
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
- Baking time varies; begin testing at 50 minutes and check every 5 minutes, possibly taking 70 minutes or more.
- If browning too much at the surface, tent the cake pan with aluminum foil after 65 minutes.
- Store cake airtight at room temperature for up to 3 days or refrigerated for up to 1 week due to cream cheese content.
- The cake’s moisture depends on the variety and grating size of apples and carrots; expect variation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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