Carrot-Apple Cake

Serves: 5
Total Calories: 1,794


1 1/2 cups sugar
1 1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
2 cups sifted all-purpose flour
2 teaspoons cinnamon
1 teaspoon each: baking soda, baking powder, and salt
2 cups shredded carrots
1 cup coarsely-chopped apple
1 cup raisins
1 cup chopped pecans
Pecan Cream Cheese Frosting:
2 (3-ounce) packages cream cheese, softened
1 tablespoon milk
2 teaspoons vanilla extract
dash of salt
1 pound powdered sugar
1/2 cup chopped pecans


Combine first 4 ingredients in a large bowl; blend. Add sifted dry ingredients to first mixture and mix. Stir in remaining ingredients. Bake in 2 greased and paper-lined 9-inch pans or a 9x13-inch pan. Bake at 350° for 35–45 minutes. Cool 10 minutes. Frost with Pecan Cream Cheese Frosting.

Pecan Cream Cheese Frosting:
Blend first 4 ingredients thoroughly. Beat in sugar until smooth and spreading consistency. Fold in nuts. This makes a lot of frosting and will frost top and sides of layer cake.

Fun Fact: Indiana Limestone is a common term for Salem limestone, primarily quarried in south central Indiana. Bloomington, Indiana, has been noted to have the highest quality quarried limestone in the United States. Buildings such as the Empire State Building, the Pentagon, and 35 of the 50 state capitol buildings are made of Indiana limestone.

Nutritional Facts:

Serves: 5
Total Calories: 1,794
Calories from Fat: 890

This Carrot-Apple Cake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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