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New Year's Carrot Apple Cake with Cream Cheese Glaze

Serves 12-14


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 Clabber Girl Baking Powder
1 teaspoon baking soda
3/4 cup walnuts - coarsely chopped
1/2 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
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
toasted slivered almonds
shredded carrots


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 smaller bowl, stir together flour, salt, cinnamon, Clabber Girl Baking Powder and baking soda. Fold into wet ingredients, then add carrots, apples, nuts, coconut, pineapple and raisins, stirring well. Spoon into prepared pan.

Bake 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.

Recipe by: Marcy Goldman - Marcy's Kosher Cuisine


Who doesn't like carrot cake? This one combines the moistness of apples with grated carrots for a bit more flair and flavor.