Carrot Apple Cake with Cream Cheese Glaze
Ingredients:
Who doesn’t like carrot cake? This one combines the moistness of apples with grated carrots for a bit more flair and flavor.
CAKE
1 1/4 cups oil
2 1/4 cups sugar
4 eggs
2 teaspoons vanilla
1 tablespoon lemon juice
1/4 teaspoon orange oil, optional
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup walnuts - coarsely chopped
½ cup shredded coconut
2 cups grated carrots
1 cup grated peeled apples
1/4 cup crushed pineapple, well drained
1/2 cup yellow raisins - plumped and well drained
LEMON VANILLA CREAM CHEESE DRIP ICING
8 ounces cream cheese
1 tablespoon unsalted butter
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 teaspoon each, lemon and orange zest - finely minced
1 1/4 - 1 1/2 cups sifted confectioner’s sugar
GARNISH:
toasted slivered almonds
cinnamon
shredded carrots
Mixing Instructions:
Preheat the oven to 350 F. Lightly grease a 12 cup Bundt pan, 10 inch tube pan or 9 inch angel food cake pan.
In a large bowl, whisk together the oil, sugar and eggs. Stir in vanilla, lemon juice and orange oil. In a maller bowl, stir together flour, salt, cinnamon, baking powder and baking soda. Fold into wet ingredients, then add carrots, apples, nuts, coconut, pineapple and raisins, stirring well. Spoon into prepared pan.
Baking Instructions:
Bake at 350 F. until cake springs back when gently pressed - 60-70 minutes. Cool well.
Lemon Vanilla Cream Cheese Drip Icing: Blend the cream cheese with the butter. Stir in lemon juice, vanilla and citrus zest. Fold in confectioner’s sugar to make a soft, drippy glaze. Drizzle over cooled cake. Allow to set. Recover excess and glaze again.
Serves 12-14
Source: Rumford Baking Powder website, 2001