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.
Why You'll Love This Recipe
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! This Honey Apple Carrot Cake is frosted naked style with a honey buttercream and honey drizzle on top.
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.
Tips for Honey Apple Carrot Cake
• This carrot cake is really easy recipe, it's basically a dump 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!
Ingredients for Honey Apple Carrot Cake
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Honey Apple Carrot CakeDifficulty: Easy
This 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.
191 grams (1 1/2 cups) organic all purpose flour
1 teaspoon organic cinnamon
1 teaspoon baking powder
1/2 teaspoon fine sea salt
85 grams organic carrots, finely grated
1 medium organic apple, finely grated
113 grams (1/2 cup) organic canola oil
226 grams (1 cup) organic cane sugar
21 grams (1 tablespoon) organic raw honey
2 organic large eggs
1 cup (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
30 grams (1 tablespoon plus 1 teaspoon) organic raw honey
1 teaspoon organic vanilla extract
- 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, 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, starting at the outer edge of the cake, pipe a circle with the piping bag and spiral into the middle. The middle doesn't have to look perfect, so that is why I start on the outer edge, you can even spread frosting into the middle with your cake spatula as well.
- Top with the second layer of cake and repeat this process until the last layer is on. When frosting the top I did the same things as the center, but then took my cake spatula and just smoothed out the middle so it all flows together. Top with a drizzle of honey (optional).
- Store in a cake dome for up to 3 days.
- Gluten Free – Replace the organic flour for 191 grams (1 1/4 scant cups) of Namaste Organic Perfect Flour Blend.
- High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.