Apple Carrot Cake

By Valerie's Kitchen

Ingredients

2 ¼ cups all-purpose flour (spooned and leveled)
1 tablespoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large eggs
1 cup vegetable oil
1 cup light brown sugar (packed)
¾ cup granulated sugar
2 teaspoons pure vanilla extract
2 cups finely shredded carrots (from 2 to 3 medium carrots)
1 cup peeled and chopped apple (crisp-sweet like Gala, Fuji, Honeycrisp, or Envy)
8 ounce can crushed pineapple (well drained)
1 cup golden raisins
8 ounces cream cheese (regular or less fat Neufchatel, softened)
¼ cup butter (softened)
1 teaspoon pure vanilla extract
3 to 3 ½ cups powdered sugar (divided and as needed)
1 to 2 teaspoons fresh lemon juice (divided and to taste)
½ cup chopped walnuts (optional for garnish)

Prep Time20mins
Cook Time35mins
Servings15

Instructions

For the Apple Carrot Cake

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with nonstick cooking spray and set it aside.

In a medium bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. Set aside.

In a separate large bowl using an electric mixer, beat the eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.

Add the dry mixture to the wet mixture, in increments, beating in between additions, until the entire amount has been added and there are no dry spots (don't overbeat). Using a spoon, stir in the carrots, apple, pineapple, and raisins, mixing until the ingredients are well incorporated throughout the batter.

Spoon the batter into the prepared baking pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and set the pan on a wire rack to cool. Don't frost the cake until completely cool.

For the Cream Cheese Frosting

In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the vanilla, 3 cups powdered sugar, and 1 teaspoon lemon juice. Beat until smooth and creamy. Adjust consistency and sweetness with more powdered sugar or lemon juice as needed.

Spoon the icing over the cake and spread it out with an offset spatula. Scatter the walnuts over the top. Cover and refrigerate until ready to serve.

Cake should be stored, covered, in the refrigerator.