Apple Carrot Cake with Cream Cheese Filling
Serves 1520 mins prep65 mins cook
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!!
0 servings
What you need
Instructions
0 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: 3 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: 6 To a large bowl, add the eggs, sugar, oil, extract, and beat on high speed until combined, about 1 minute. 7 Add the flour, cinnamon, allspice, ginger, baking powder, salt, cloves, baking soda and beat to just incorporate, don't overmix. 8 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. 9 Add the cream cheese in a smooth, even layer over the batter. 10 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. 11 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: 14 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. 15 Turn frosting out over the top surface of the cake, noting it will naturally fall down the sides. Serve immediately.View original recipe