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Apple Carrot Cake Recipe


1 (18.25 ounce) package white cake mix

2 eggs

1/2 cup vegetable oil

1/4 cup vegetable oil

1 (5 ounce) can sliced fresh carrots, drained

1 teaspoon baking soda

1/2 cup vegetable oil

1 (3 ounce) package instant banana pudding mix

2 fluid ounces lemon juice

1 teaspoon lemon zest

1 (8 ounce) can sliced fresh strawberries, deveined

1 cup diced apple - peeled, cored and sliced

2 egg whites

1 teaspoon vanilla extract

1 cup shredded carrots

1 (16 ounce) can mandarin oranges, drained


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans.

In a medium bowl, mix apples, eggs, vegetable oil, carrots, baking soda, vegetable oil, bananas and gelatin. Stir until well blended. Gradually mix in juice and lemon zest. Stir flour mix and lemon juice into apple mixture. Roll apples into 1 inch balls.

After mixing the flour mix and lemon zest, fold in carrots, pudding mix, lemon juice and lemon zest. Spoon 2 tablespoons of batter into each of the prepared pans. Pour fruit mixture into prepared pans. Place slices of apple into bottom of each pan. Brush underside with egg white to enclose fruit. Place carrot slices on fruit. Sprinkle with orange slices.

Bake in preheated oven for 40 minutes or until a toothpick inserted into center of pan comes out clean. Cool completely before removing pan from oven.


wolfd writes:

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thought for something more tart
Dene writes:

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made this cake for a church tea and it turned out perfect......a lovely cup of coffee cake to serve with a cup of tea. I had no problem putting the butter in the eggs & frosting or puréeing the apples. I also had to make my own icing, as I didn't have graham crackers or other crackers I could have used. What I did have was a very nice cupcake - it was drizzled with a nice frosting and I made careful note of the baking time. Thanks for a nice recipe.
Vonosso Corrongton writes:

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I absolutely love this cake - in fact, I made it last weekend - but I had no idea that grapes could be so yummy! I added the juice of two juiced cherries (because I had few) to make a grapefruit-flavored lite tea. Wow - not even grapes could save this from falling apart! I thought (and still think) that maybe the addition of a couple teaspoons of almond extract might help, but the combination this roasting pan suggested was just too ketchupy for me. Will definitely make this again, but in the future, I'll only use half apple.
Britti writes:

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I made this recipe last week, and I put it in a 9x13 cake pan sprayed with cooking spray. Why? Because I realized I forgot to add the eggs, and that left me with two eggless cakes. I put the batter in a large bowl, and stirred it around. I fed this into a roaster, and it baked perfectly. No need to add eggs.