Harvest Cake
Embrace the cozy flavors of fall with this irresistible Harvest Cake, a moist and flavorful dessert brimming with seasonal ingredients. Packed with freshly grated carrots and apples, this spiced cake delivers warm notes of cinnamon, nutmeg, and cloves in every bite. A touch of applesauce adds natural sweetness, while optional walnuts and raisins provide delightful texture and bursts of flavor. Whether dressed up with a luscious cream cheese frosting or enjoyed on its own, this cake is perfect for autumn gatherings, holidays, or simply indulging your seasonal cravings. Easy to make and bursting with rustic charm, this Harvest Cake will quickly become your go-to fall treat.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 3 large eggs
- 0.75 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup grated apple
- 0.5 cup chopped walnuts (optional)
- 0.5 cup raisins (optional)
- 1 batch cream cheese frosting (optional, store-bought or homemade)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a separate medium bowl, beat the eggs until smooth. Add the vegetable oil, applesauce, and vanilla extract, and mix until fully combined.
Gradually add the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
Fold in the grated carrots, grated apple, walnuts, and raisins (if using) until evenly distributed.
Pour the batter into the prepared pan(s) and spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Once the cake has completely cooled, frost it with cream cheese frosting if desired, and garnish with additional walnuts or a sprinkle of cinnamon for decoration.
Slice and serve! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.0 g | 322% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 4032 mg | 175% | |
| Total Carbohydrate | 754.9 g | 275% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 509.7 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 524 mg | 40% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2512 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
