Apple Carrot Cake

Apple Carrot Cake

Prep Time: 35 minutes
Cook Time: 33 minutes
Ready In: 68 minutes
(1)
4 1

INGREDIENTS

  • 1 9 oz. Marzetti® Apple Crisp
  • 2/3 cup, plus extra for garnishing cake, optional Marzetti® Old Fashioned Caramel Dip
  • CAKE:
  • 1 1/2 cups All-purpose flour
  • 1 1/4 TSP Baking soda
  • 1 TSP Ground ginger
  • 1 TSP Ground cinnamon
  • 3 Large eggs
  • 1 cup Sugar
  • 3/4 cups Vegetable oil
  • 2 TSP Vanilla extract
  • 1/4 cup Orange juice
  • 3 cups Shredded carrots
  • 1 Large apple, peeled & grated
  • 1 cup Finely chopped walnuts, optional
  • FROSTING:
  • 2 8 oz. pkg. plain cream cheese, softened
  • 1 3 oz. pkg. plain cream cheese,
  • 4 TBSP Butter, softened
  • 2 TSP Pure vanilla extract

PREPARATION

CAKE:

Preheat oven to 350 degrees F. Lightly mist two 9-inch
round pans with vegetable spray. Line pans with circles of
parchment paper and butter parchment paper. In a large
mixing bowl, combine Marzetti Apple Crisp Mix, flour,
baking soda, ginger and cinnamon. In a large bowl, beat
eggs and sugar with an electric mixer on medium speed,
mixing until eggs are light yellow. Add oil and continue
to mix until well incorporated. Reduce speed to low and
mix in flour mixture; add vanilla and orange juice and
mix to incorporate. Fold in carrots, apples and walnuts.
Divide batter evenly between prepared pans. Bake 28 to 33
minutes or until a toothpick inserted into center of cakes
comes out clean. Cool cakes for 5 minutes; invert pans and
remove paper from cake. Cool completely. Frost cakes with
Caramel Cream Cheese Frosting.

FROSTING:

Beat cream cheese in a small bowl with an electric mixer, on
medium speed until smooth; add butter and continue to mix
until smooth. Add Marzetti Caramel Dip and vanilla and
mix for 1 minute or until mixture is smooth.

Comments:
swingereid i love carrot cake and this is great!
10 months ago