This delicious carrot cake combines shredded carrot, apples, and spices in a soft cake with an amazing flavor! Top it with a cinnamon cream cheese frosting for the perfect Easter dessert or spring treat!
2cupsshredded carrotstypically about 3 medium to large carrots
Preheat oven to 350 degrees
Cut two 9" inch circles of parchment paper and line two 9" cake pans with the circles. Spray the sides of the pans with non-stick spray.
In a large bowl, beat sugar, melted butter, and eggs until blended.
Add remaining ingredients using a spatula or large spoon, stirring until batter is well blended.
Split batter evenly between two prepared cake pans.
Bake for 30 to 35 minutes or until the cake springs back when touched.
Let cake cool completely.
Place one of the two cakes on a cake stand or cake plate. Frost the top of the cake with a thick layer of frosting. Top with the second cake. Frost the top and sides of the cake.
Decorate with chopped nuts, sprinkles, and/or more frosting as desired.
Combine cream cheese, butter, milk, vanilla, and cinnamon in a stand mixer until smooth.
Slowly add powdered sugar, beating on medium to high until frosting is completely smooth.
Let the cakes cool completely before frosting. If the cakes are warm at all, the frosting will melt and slide all over the place.Top the bottom cake layer with lots of frosting rather than just using it to stick the two layers together. That will be your frosting layer in the center of the cake and you’ll want a good amount of frosting there!Refrigerate the cake before serving or refrigerate any leftovers once you’re done. Remove the cake from the refrigerator at least 15 minutes before serving to allow the frosting to warm up slightly.Enjoy the cake within a week (it makes a great after dinner snack throughout Easter week!).