Apple and Carrot Cake
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 60 min
- Serving: 8
- Cost: Average
PRESENTATION
Rich autumn flavors come together in apple carrot cake, which brings a family favorite vibe to the table with its warm spice, soft crumb, and natural sweetness. This delicious dessert delivers everything you’d want from fall baking recipes—beautiful color, a generous slice bursting with juicy apples and carrots, plus that moist and fluffy bite families love. Golden on the outside with nice orange flecks inside, each serving looks pretty and tastes even better. Those comforting hints of cinnamon and a thick layer of cream cheese frosting really make it stand out, while the sweet but balanced touch feels just right for gatherings, family dinners, or a little snack with coffee. Kids and adults both go for seconds...that reliable, crowd-pleasing flavor gets called out often, which is why apple carrot cake earns a regular place on dessert spreads for parties or when folks just want something really DELICIOUS with seasonal charm (hint: fall baking recipes, but honestly, works all year!).
Busy families appreciate that apple carrot cake always gets smiles with its homemade dessert appeal and friendly presentation—it’s just one of those great easy cake recipes that feels special but doesn’t need a special occasion. It’s great for birthdays, holiday potlucks, or surprise treat nights, since everyone finds something to enjoy: incredible texture, a little tang from rich cream cheese frosting, and those classic spices baked right in. Whether served on its own or topped with a scoop of vanilla ice cream, it adapts to any celebration (kids love it with extra nuts or raisins, by the way). The moist cake recipe means slices stay soft and flavorful for days (perfect for lunchboxes or after-school snacks). Home bakers love reliable treats, and this apple carrot cake fits the bill—always good, easy to share, AND perfect for making sweet memories around the table. Even picky eaters come back for more, so it’s a practical pick for anyone searching fall baking recipes, homemade dessert, traditional baking from scratch, or simply great easy cake recipes that stand the test of time.
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INGREDIENTS
- Ingredients for a 9-inch diameter cake pan
- Green apples 2
- Carrots 1 cup (100 g) - grated
- Sugar 1 ½ cup (300 g)
- Type 00 flour 2.6 cups (325 g)
- Whole milk 1 cup (225 g)
- Vegetable oil ⅓ cup (80 g)
- Eggs 2
- Baking powder 3 ½ tsp (16 g)
- Cinnamon powder 1 tsp
- Fine salt 1 pinch
- for decoration
- Apples 1 - red
- Carrots 1
- Cinnamon sticks 1
How to prepare Apple and Carrot Cake
To prepare the apple and carrot cake, start by preparing the acidulated water to prevent the apples from browning once you've sliced them: squeeze the juice of 1 lemon 1, strain it, then pour it into two bowls with cold water. Rinse the green apples under fresh running water and then peel them 2; cut an apple into quarters and remove the core with an apple corer 3.
Cut the apple into cubes 4, placing them in the bowl with water and lemon as you cut them, and then take the second apple, slice it into thin slices 5, also putting them in water and lemon 6.
Wash and peel the carrots, then grate them 7 and set aside. In a mixer, place the sifted flour together with the baking powder 8 and then add a pinch of salt 9.
Pour in the sugar 10, ground cinnamon, and milk in a slow stream 11, then turn on the mixer until you get a thick and homogeneous mixture 12.
In a separate small bowl, separate the egg yolks from the egg whites, setting the latter aside; beat the yolks 13 with an electric mixer and add them to the mixture you obtained 14 along with the grated carrot 15.
Add the well-drained apple cubes from the acidulated water 16 and then the oil in a slow stream 17, stirring well with a spatula to combine all the ingredients. In a separate bowl, beat the reserved egg whites with an electric mixer or hand whisk 18;
when the egg whites have become white and foamy, incorporate them into the mixture stirring with the spatula from the bottom upwards 19. At this point, butter and line a 9-inch diameter cake pan with parchment paper and then cover the entire base with the thin apple slices (well-drained from water and lemon) side by side, covering the whole surface evenly 20. Once finished, gently pour the mixture 21.
Level the batter well with the help of a spatula 22 and then bake in a preheated static oven at 340°F for 60 minutes (or 300°F for 50 minutes if using a convection oven): if the surface of the cake darkens too much, cover it with parchment paper or aluminum halfway through baking. Once cooked 23, remove from the oven and let it rest in the mold for 5 minutes; then remove it and place it on a wire rack to cool completely. Now you can proceed to decorate: rinse the red apple under fresh running water, cut it in half without peeling it, and then into slices 34.
Once the apple is sliced 25, take the carrot and use a peeler to make very thin slices 26. When the cake has cooled completely, decorate it as you like with the red apple slices, the carrot, and the cinnamon stick 27. Finally, serve and enjoy the apple and carrot cake.