Apple & Carrot Bundt Cake

Normally I don't eat carrot cake because it's a trick to get you to eat vegetables.  But I made an exception for this one.  Moist cake; rich, caramel icing; nuts; cream cheese.  What more could you ask for in a cake?

Yield: 10 Servings


  • Cake
    • 8 oz. cream cheese, softened
    • 2 cups sugar, divided
    • 1 cup oil
    • 4 eggs, divided
    • 2 cups flour
    • 2 tsp baking powder
    • 2 tsp cinnamon
    • 1 tsp salt
    • 1/4 tsp baking soda
    • 2 cups peeled & chopped tart apples
    • 1 cup shredded carrots
    • 1/2 cup chopped pecans
  • Frosting
    • 1/2 cup packed brown sugar
    • 1/4 cup butter
    • 2 tbsp milk
    • 2/3 cup powdered sugar
    • 1/2 tsp vanilla
    • 1/4 cup chopped pecans


  1. Beat together cream cheese and 1/4 cup sugar until smooth.  Beat in 1 egg.  Set aside.
  2. Combine oil, remaining sugar, and remaining eggs until well mixed.  Set aside.
  3. Combine flour, baking powder, cinnamon, salt, and baking soda.  Mix into the oil mixture.  Stir in the apples, carrots, and pecans.
  4. Grease and flour a bundt pan.  Pour in half of the batter.  Spread the cream cheese mixture over top.  Cover with remaining batter.
  5. Bake at 350°F for 55-70 minutes, until a toothpick comes out clean.  Cool completely on a wire rack.
  6. For the frosting, combine the brown sugar, butter, and milk in a saucepan.  Heat until the butter is melted and then bring to a boil for 1 minute.
  7. Remove from heat and stir in the powdered sugar and vanilla.  Drizzle over the cake and sprinkle with nuts.
  8. The icing will set quickly as it cools, so don't dawdle on this step.
  9. Store in the refrigerator.

Adapted from Taste of Home.