Apple and Cinnamon Carrot Cake

By Chef John Placko




  • 3 bags Higgins & Burke Naturals™ Apple Orchard Spice tea, removed from bag and ground into a fine powder
  • 2 cups (500 mL) all purpose flour
  • 2 cups (500 mL) granulated sugar
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) ground cinnamon
  • 3 cups (750 mL) finely shredded carrot
  • 1 cup (250 mL) cooking oil
  • 4 eggs

Cream Cheese Frosting

  • 1 cup (250 g) cream cheese
  • 1/4 cup (60 mL) softened butter
  • 1 tsp (5 mL) pure vanilla extract
  • 1 cup (250 mL) confectioners sugar (icing sugar)
  • 1 cup (250 mL) Hazelnuts, chopped finely

Makes 1 cake for 8-10 people

Prep time: 40 minutes

Cook time: 40 minutes



  1. Preheat oven to 350⁰F (175⁰C).
  2. In a bowl combine flour, sugar, baking powder, baking soda, cinnamon and ground Apple Orchard Spice tea.
  3. Add carrot, oil and eggs. Beat with an electric mixer until combined.
  4. Pour into 2 greased and floured 9 x 1-1/2 inch round baking pans.
  5. Bake in a 350⁰F (175⁰C) oven for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  6. Cool on wire racks for 10 minutes.

Cream Cheese Frosting

  1. Beat together cream cheese, butter, and vanilla in a bowl until light and fluffy.
  2. Add gradually confectioners (icing) sugar, beating well.
  3. Coat the tops of each of the cooled cakes.
  4. Invert one cake on top of the other.
  5. Coat the sides and then the top of the cake, decorating until the cake is completely covered.
  6. Cover the side of the cake with crushed nuts by placing a handful of nuts in your hand and press the nuts against the frosting to make it stick. Repeat this all the way around the cake.
  7. Store covered, in the refrigerator until ready to serve.

 Note: Substitute hazelnuts for peanuts, almond or pecans.

Nutritional Information