Peachy Carrot Cake
Indulge in the ultimate blend of sweetness and spice with our irresistible Peachy Carrot Cake! This moist and flavorful dessert takes classic carrot cake to the next level by infusing it with juicy, ripe peaches and a hint of tangy crushed pineapple, creating a vibrant medley of textures and flavors. Grated carrots add natural sweetness and moisture, while a warm dash of cinnamon elevates every bite. Topped with a luscious cream cheese frosting that’s perfectly rich and velvety, this cake is a standout for any occasion. Optional chopped pecans or walnuts lend a delightful crunch, making it even more indulgent. Whether served as a show-stopping centerpiece for celebrations or as a comforting treat with coffee, this Peachy Carrot Cake is a must-try that highlights the best of fresh, fruity ingredients in every slice.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 3 large eggs
- 0.75 cups vegetable oil
- 0.5 cups unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups carrots, finely grated
- 1.5 cups ripe peaches, peeled and diced
- 0.5 cups crushed pineapple, drained
- 0.5 cups chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon milk (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch cake pan or two 9-inch round cake pans.
In a large mixing bowl, stir together the flour, ground cinnamon, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until smooth.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the grated carrots, diced peaches, crushed pineapple, and chopped nuts (if using). Ensure the mixture is evenly combined.
Pour the batter into the prepared pan(s), spreading it evenly.
Bake in the preheated oven for 30-35 minutes (or 25-30 minutes for round pans) or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the cream cheese frosting. In a large bowl, beat softened cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Stir in vanilla extract and thin with milk if needed for desired consistency.
Once the cake is completely cool, spread the frosting evenly over the top of the cake (and between layers if using round pans).
Optional: Garnish with additional chopped nuts or thin peach slices for decoration.
Slice and serve. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
7609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.1 g | 483% | |
| Saturated Fat | 135.3 g | 676% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 4462 mg | 194% | |
| Total Carbohydrate | 1060.0 g | 385% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 816.2 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 660 mg | 51% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3359 mg | 71% | |
*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.
