Mimi's Organic Eats » Cake & Cupcake Recipes » Honey Apple Carrot Cake

Honey Apple Carrot Cake

This Honey Apple Carrot Cake is a simple twist on classic carrot cake uses apple along with carrot inside a moist cake, and it's finished with a honey buttercream and a drizzle of honey.

If you love carrot cake, be sure to check out my Orange Carrot Ginger Cake, Frosted Carrot Cookies, or my Vegan Strawberry Carrot Cake.

honey apple carrot cake
honey apple carrot cake

Why You'll Love This Recipe

Twist on a Classic: This classic take on carrot cake makes an amazing moist, fluffy, and sweet carrot cake. I love this Honey Apple Carrot Cake because it uses apples in addition to carrots, making it really moist, but also providing a different flavor!

Easy Naked Cake: This Honey Apple Carrot Cake is frosted naked style with a honey buttercream and honey drizzle on top.

Fall Vibes: This Honey Apple Carrot Cake is perfect for spring or fall! Serve this Honey Apple Carrot Cake with vanilla bean ice cream for an indulgent dessert the next time you're craving carrot cake.

honey apple carrot cake

Ingredients

Organic Carrots

Organic Apple

Frontier Co-Op Organic Korintje Cinnamon

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

La Tourangelle Organic Canola Oil

Wholesome Organic Cane Sugar

Organic Raw Honey

Organic Valley Large Eggs

Wholesome Sweeteners Powdered Sugar

Organic Valley Salted Butter

Simply Organic Vanilla Extract

honey apple carrot cake

Tools Needed

Digital Food Scale

Stand Mixer

6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)

Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)

Piping Bags

Ateco Tip #827

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honey apple carrot cake

Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.

Step 2

To make the batter: In a bowl add the flour, cinnamon, baking powder, sea salt and whisk together. 

In either a mixing bowl with a whisk, using a hand mixer, or in a stand mixer fitted with the paddle attachment, add the carrots, apple, canola oil, cane sugar, honey, and eggs. Then add the flour mixture on top. Mix on low or stir with a spatula until the mixture comes together into a cake batter.

honey apple carrot cake
honey apple carrot cake
honey apple carrot cake

Step 3

Measure batter evenly into each pan, about 272 grams each. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans. 

Step 4

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, honey, and vanilla extract. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Scrape sides and mix again on high. Once the frosting is made, put at least half into a piping bag with Ateco tip #827.

honey apple carrot cake
honey apple carrot cake
honey apple carrot cake

Step 5

On your cake round, spinner or stand, place the first layer of cake. Next, spread a good amount of frosting in the center of the cake. Then, go around the outer edge with the piping bag and tip to create a pretty side view. Top with the second layer of cake and repeat this process until the last layer is on.

honey apple carrot cake

Baker's Tips

  • This carrot cake is really easy recipe, it's basically a one bowl cake turned into a layer cake. You can easily make this batter using a hand mixer or a just a bowl with a wooden spoon, you do not need a stand mixer for this cake recipe.
  • Usually I don’t butter and flour the sides of my cake pans and I just use parchment paper on the bottom. But, as a side note, you can always use butter and flour instead of parchment paper on the bottom. Also, whenever making a naked cake it is always better to butter and flour the sides of the cake pans because it makes the cake pull away more form the sides. With a naked cake, you will see the sides versus with a fully frosted cake you won’t. So, you want the sides to look good. And if you use butter and flour the cake will bake a little apart from the sides, so you won’t have to cut around with a butter knife to remove as much and possibly ruin the sides of the cake.
  • When making this type of naked cake, you don’t have to use a piping bag or tip if you don’t have one or if you don’t want. You can just use a cake spatula to spread out the frosting too! Or you can even use a different decorating tip if you prefer. I use Ateco tip #827 for this cake, but use whatever method you prefer!

FAQ's

Can I frost the whole cake?

Yes, you do not have to make this a naked cake. The frosting recipe is enough for a naked cake or to frost the whole cake. While that may seem odd, naked cakes actually have the same amount (if not more) frosting! Check out my tutorial How to Crumb Coat a Cake if you would like to frost the whole cake.

Can I make this cake vegan?

Yes, if you want to make this cake vegan you can. You'll need to omit the eggs and honey and replace that with ½ cup dairy free milk. I have tested this with coconut milk. Then, use vegetable shortening or vegan butter for the frosting and remove the honey in the frosting as well. You may need to add some coconut milk or water into the frosting for the right consistency.

Can I make this cake gluten free?

Yes, there's a simple adjustment in the Notes at the bottom of the recipe for gluten free. I also list the flour I used to test this recipe.

Can I use another kind of oil?

Yes, if you want to use extra virgin olive oil, avocado oil, or even sunflower oil, those would all work. I have not tested coconut oil.

Craving More?

honey apple carrot cake

Honey Apple Carrot Cake

Mimi Council
This simple twist on classic carrot cake uses apple along with carrot inside a moist cake, and it's finished with a lightly sweet honey buttercream.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 800 kcal

Ingredients
 
 

Batter

Frosting

Instructions
 

  • Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
  • To make the batter: In a bowl add the flour, cinnamon, baking powder, sea salt and whisk together. 
  • In either a mixing bowl with a whisk, using a hand mixer, or in a stand mixer fitted with the paddle attachment, add the carrots, apple, canola oil, cane sugar, honey, and eggs. Then add the flour mixture on top. Mix on low or stir with a spatula until the mixture comes together into a cake batter.
  • Measure batter evenly into each pan, about 272 grams each. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans. 
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, honey, and vanilla extract. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Scrape sides and mix again on high. Once the frosting is made, put at least half into a piping bag with Ateco tip #827.
  • On your cake round, spinner or stand, place the first layer of cake. Next, spread a good amount of frosting in the center of the cake. Then, go around the outer edge with the piping bag and tip to create a pretty side view. Top with the second layer of cake and repeat this process until the last layer is on.

Video

Notes

Gluten Free — Replace the organic flour for 191 grams (1 ¼ scant cups) of gluten free flour blend.
High Altitude — Bake at 350°F for 17 to 23 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 800kcalCarbohydrates: 113gProtein: 4gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 107mgSodium: 408mgPotassium: 115mgFiber: 2gSugar: 92gVitamin A: 2562IUVitamin C: 2mgCalcium: 55mgIron: 2mg
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