Ingredients
16
16 servings
- •3 cups all-purpose flour
- •2 teaspoons baking powder
- •2 teaspoons ground cinnamon
- •1 teaspoon ground ginger
- •0.5 teaspoon baking soda
- •0.5 teaspoon salt
- •0.25 teaspoon ground nutmeg
- •0.25 teaspoon ground cloves
- •0.25 teaspoon ground allspice
- •0.75 cup unsalted butter, softened
- •0.25 cup vegetable oil
- •1 cup firmly packed dark brown sugar
- •0.75 cup white sugar
- •4 large eggs, at room temperature
- •2 teaspoons vanilla extract
- •1 cup buttermilk, at room temperature
- •1.5 cups grated carrot
- •1 cup peeled and grated Granny Smith apple
- •0.75 cup raisins
- •0.75 cup chopped pecans
- •0.5 cup unsalted butter, softened
- •12 ounces cream cheese, softened
- •4.5 cups confectioners' sugar
- •1.5 teaspoons vanilla extract
- •0.13 teaspoon salt
- •3 tablespoons heavy cream, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch square pans and line the bottoms with parchment paper.
- Whisk flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, cloves, and allspice together in a bowl; set aside.
- Beat butter, oil, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat batter for an additional 2 minutes after adding last egg. Beat in vanilla extract. Pour in half of the flour mixture; mix on low speed until just combined. Pour in buttermilk; mix until just combined. Pour in remaining flour mixture; mix until just combined. Fold in carrot, apple, raisins, and pecans.
- Divide batter evenly between the two pans. Spread into an even layer in each pan.
- Bake in the preheated oven until the top of the cake springs back lightly when touched and a toothpick inserted near the center comes out clean, 40 to 45 minutes.
- Allow cakes to cool in pans for 20 minutes; remove to a wire rack to cool completely, about 1 1/2 hours more.
- Beat butter in a large bowl with an electric mixer until completely smooth; beat in cream cheese until smooth and thoroughly combined. Beat in confectioners' sugar 1 cup at a time, mixing well after each addition; beat in vanilla and salt. Add in heavy cream; beat on medium-high until frosting is slightly fluffy, about 2 minutes.
- Spread frosting onto one cooled cake layer. Stack layers; frost top and sides.
Nutritional Facts
Per 16 servings
- Calories: 580
- Carbohydrate: 78g
- Fat: 28g
- Fiber: 1g
- Protein: 7g
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