Saturday, April 12, 2025 · 50 Comments

Carrot Apple Cake with Goat Cheese Frosting

Carrot apple cake with goat cheese frosting is super tender, full of shredded carrots and apples, and not overly sweet. The tangy frosting and a handful of warming spices is a little unexpected—but it works so well.

Carrot Apple Cake with Goat Cheese Frosting That’s a Little Unexpected – in a Good Way

This carrot apple cake with goat cheese frosting leans into everything I like about carrot cake but takes it a step further. It’s packed with freshly shredded carrots and tart green apples, which keep it super tender and full of flavor. The batter, with a few unique ingredients for carrot cake, comes together easily (just stir), and once it’s divided between three pans, it bakes up into soft, spiced layers that stack beautifully.

Instead of the usual cream cheese frosting, I use a mix of goat cheese and cream cheese for a tangier twist. It’s smooth, not too sweet, and spreads easily over the cooled layers. The goat cheese gives it an extra whomp of flavor without overpowering the cake.

Once the layers are baked and cooled, it’s just a matter of stacking and frosting. I like pressing chopped walnuts into the sides and chilling the finished cake so everything sets up nicely. It slices clean, keeps well, and tastes even better the next day.

Why I Love This Recipe

I love a spiced version of carrot cake and my recipe doesn’t hold back.
Goat cheese in the frosting is the ultimate pairing for carrot cake – you’ll see.
This recipe is not cloyingly sweet whatsoever!

Ingredients

Here’s a quick rundown of what each ingredient brings to the table – besides just sitting in the mixing bowl.

All-purpose flour – Holds everything together and gives the cake structure. It’s the base that makes it all work.
Granulated sugar – Sweetens the cake and helps it bake up with a nice golden edge.
Leavening + salt (baking powder, baking soda, salt) – These team up to lift the cake and balance the flavors. The salt keeps things from tasting flat, and the baking powder and soda help it rise just right.
Warming spices (cinnamon, cloves, nutmeg, black pepper) – Add spiced flavor with just enough edge. The pepper sounds odd, but it works – it cuts through the sweet and gives it a tiny kick.
Unsweetened cocoa powder – Deepens the flavor without turning it into a chocolate cake. Just a little adds richness.
Vegetable oil – Keeps the cake extra moist and tender. No dry crumbs here.
Eggs + egg yolk – Help bind everything together and add a touch of richness.
Carrots – Bring sweetness, moisture, and a bit of texture. Classic move for this kind of cake.
Granny Smith apples – Add tartness and juiciness that balance out the sweetness.
Walnuts – Add crunch and a nutty bite. Great inside the cake and pressed around the outside, too.
Goat cheese – Gives the frosting a tangy, creamy vibe that makes it stand out from typical cream cheese frosting.
Cream cheese – Smooths out the goat cheese and helps the frosting stay soft and spreadable.
Unsalted butter – Adds richness and helps the frosting hold its shape.
Vanilla extract – Rounds out the frosting with a warm, familiar flavor.
Confectioners’ sugar – Sweetens the frosting and makes it thick, smooth, and fluffy.

How to Make Carrot Apple Cake with Goat Cheese Frosting

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

Step One: Preheat and Prep the Pans
Set your oven to 350°F. Spray three 9-inch round baking pans with cooking spray so nothing sticks, then set them aside while you make the batter.
Step Two: Mix the Dry Ingredients
Grab a big bowl and sift in the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, cocoa powder, black pepper, and salt. Once that’s all in, give it a quick whisk to blend everything together.
Step Three: Add the Wet Stuff
Pour in the vegetable oil, the eggs (lightly beaten), and the extra yolk. Stir it all up until the batter comes together. Then mix in the shredded carrots, chopped apples, and walnuts. The batter’s going to be thick and chunky—that’s what you want.
Step Four: Divide and Bake
Spoon the batter evenly into the three pans. I like to weigh the pans to keep the layers even, but you can eyeball it if that’s easier. Bake them for about 25 minutes, or until the cakes pull away from the edges and a toothpick in the center comes out clean. Let them cool in the pans for 10 minutes, then flip them onto racks to cool completely.
Step Five: Make the Frosting
In another bowl, beat together the goat cheese, cream cheese, vanilla, and butter until the mix is smooth and fluffy—about 3 minutes. Slowly add in the powdered sugar and mix until it’s all blended and creamy.
Step Six: Build the Cake
Once your cake layers are cool, place one on a big plate or cake stand. Spread a layer of frosting on top, then repeat with the second and third layers. Use the rest of the frosting to cover the top and sides. Press some chopped walnuts into the sides for a little crunch and decoration.
Step Seven: Chill Before Serving
Pop the whole cake in the fridge for about 3 hours so the frosting sets up nicely. Then slice and serve.

Recipe Tips

This carrot apple cake with goat cheese frosting is pretty straightforward, but here are a few tips to help things go smoother from start to finish:

Make sure you’re using three identical cake pans. If they’re different materials or finishes, the layers won’t bake the same.
Prep the pans well with cooking spray and parchment rounds. I usually trace the bottom of the pan and cut the paper to fit—helps the layers release cleanly.
Try to divide the batter as evenly as possible. Uneven layers can throw off the whole stack, especially with frosting in between.
Grate the carrots and apples fresh. Pre-shredded just doesn’t give you the same moisture or flavor.
If your apples are extra juicy, give them a gentle squeeze so you’re not adding too much liquid to the batter.
Chill the frosted cake before slicing. It helps everything firm up and keeps the layers from sliding around.

Storage and Freezing

Here’s how to store, freeze, and prep ahead so your carrot apple cake with goat cheese frosting stays in great shape:

Let the finished cake chill for at least 3 hours before slicing, then cover and store in the fridge. It’ll keep well for 4–5 days.
Leftover slices can be stored in an airtight container in the fridge. I like to separate layers with parchment if stacking.
The frosted cake can be frozen in slices – just wrap tightly in plastic, then foil, and freeze for up to a month.
You can also bake the cake layers ahead. Once they’re cool, wrap each one tightly in plastic and freeze. Thaw in the fridge, then frost when ready.
If freezing the full cake, chill it first so the frosting firms up, then wrap and freeze. Thaw overnight in the fridge before serving.

Frequently Asked Questions

Can I use a different type of apple?
Yes – just pick a firm, tart variety like Honeycrisp or Pink Lady. You want something that holds its texture and balances the sweetness.
What if I don’t like goat cheese?
You can swap in all cream cheese for a more traditional frosting. The cake will still taste great, just less tangy. For a richer spin, my brown butter carrot bundt cake uses cream cheese frosting and leans into nutty fall flavors.
Do I have to peel the carrots and apples?
I recommend peeling both. It keeps the texture smooth and the finished cake more uniform.
Can I make this as a two-layer cake instead?
Yes, just divide the batter between two pans and increase the bake time by a few minutes. Keep an eye on it and test for doneness in the center.
Why is my cake so moist?
The apples and carrots bring a lot of natural moisture. That’s normal – and part of what makes this cake so good. Let it cool completely before stacking and frosting so it holds together well.

A Few More Ways I’ve Taken On Carrot Cake

If you’re into interesting carrot cake renditions, here are a few more of my carrot cake inspired recipes worth checking out.

This post may contain affiliate links. Please read my disclosure policy.

Carrot Apple Cake with Goat Cheese Frosting

Print Recipe

5 from 5 votes

Carrot Apple Cake with Goat Cheese Frosting

A layered Carrot Apple Cake with Goat Cheese Frosting that’s moist, subtly spiced, and not too sweet. Made with shredded apples and carrots, and frosted with a tangy cream cheese blend.

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Keyword: Carrot Apple Cake with Goat Cheese Frosting

Servings: slices

Calories: 505kcal

Author: Cathy Pollak

Equipment

measuring cups and spoons For accurate measurements.
mixing bowls For mixing the batter and frosting
Sieve To sift the dry ingredients.
grater To grate the carrots and apples.
3 9" round baking pan To bake the cake layers.
hand mixer To whip the frosting.
offset spatula To frost the cake layers.

Ingredients

cooking spray

Cake:

2 cups all-purpose flour
1-1/2 cups granulated sugar
2-1/4 tsps. baking soda
1-1/2 tsps. baking powder
1-1/2 tsps. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
2 tsps. unsweetened cocoa powder
1/8 tsp. black pepper
1/4 tsp. table salt
1 cup vegetable oil
4 large eggs plus 1 egg yolk lightly beaten
1-1/2 cups packed coarsely grated carrots (about 3)
1-1/2 cups packed coarsely grated Granny Smith apples (about 4)
1 cup coarsely chopped walnuts more for garnish

Frosting:

11 oz. goat cheese room temperature
8 oz. full-fat cream cheese room temperature
2 tbsps. unsalted butter room temperature
1 tsp. vanilla extract
2 cups confectioners' sugar

Instructions

Preheat the oven to 350°F. Prepare three nonstick 9-inch round baking pans with cooking spray and set aside.
cooking spray
In a large bowl, sift together the flour, granulated sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, unsweetened cocoa powder, black pepper, and salt. Whisk to combine.
2 cups all-purpose flour, 1-1/2 cups granulated sugar, 2-1/4 tsps. baking soda, 1-1/2 tsps. baking powder, 1-1/2 tsps. ground cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. ground nutmeg, 2 tsps. unsweetened cocoa powder, 1/8 tsp. black pepper, 1/4 tsp. table salt
Stir in the vegetable oil, lightly beaten eggs, and egg yolk until combined. Fold in the carrots, apples, and walnuts.
1 cup vegetable oil, 4 large eggs plus 1 egg yolk, 1-1/2 cups packed coarsely grated carrots , 1-1/2 cups packed coarsely grated Granny Smith apples , 1 cup coarsely chopped walnuts
Divide the batter evenly among the prepared pans. Bake for 25 minutes, or until the cakes pull away from the sides and a cake tester inserted in the center comes out clean. Transfer to cooling racks and let cool for 10 minutes. Turn cakes out onto the racks and let cool completely.
To make the frosting, beat the goat cheese, cream cheese, vanilla extract, and butter until smooth and fluffy, about 3 minutes. Gradually add the confectioners' sugar and mix until fully combined.
11 oz. goat cheese, 8 oz. full-fat cream cheese, 2 tbsps. unsalted butter, 1 tsp. vanilla extract, 2 cups confectioners' sugar
Once the cakes are cool, place the first layer on a large platter. Spread some frosting over the top, then add the second layer and repeat. Top with the third layer and generously frost the top and sides with the remaining frosting. Press extra walnuts lightly into the sides of the cake. Chill for about 3 hours before serving.

Video

Notes

For optimal outcomes when making this carrot apple cake with goat cheese frosting, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Carrot Apple Cake with Goat Cheese Frosting

Amount Per Serving (138 g)

Calories 505 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 8.5g53%

Polyunsaturated Fat 7.8g

Monounsaturated Fat 12.2g

Cholesterol 85mg28%

Sodium 391mg17%

Potassium 135mg4%

Carbohydrates 50g17%

Fiber 2g8%

Sugar 36g40%

Protein 9g18%

Vitamin A 217IU4%

Vitamin C 1mg1%

Calcium 91mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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Comments

5 from 5 votes

Carrot Apple Cake with Goat Cheese Frosting

Carrot Apple Cake with Goat Cheese Frosting That’s a Little Unexpected – in a Good Way

Why I Love This Recipe

Ingredients

How to Make Carrot Apple Cake with Goat Cheese Frosting

Recipe Tips

Storage and Freezing

Frequently Asked Questions

A Few More Ways I’ve Taken On Carrot Cake

Carrot Apple Cake with Goat Cheese Frosting

Equipment

Ingredients

Cake:

Frosting:

Instructions

Video

Notes

Nutrition

Never Miss a Recipe

Leave a Reply Cancel reply

Never Miss a Recipe

Never Miss A Recipe

Carrot Apple Cake with Goat Cheese Frosting That’s a Little Unexpected – in a Good Way

Why I Love This Recipe

Ingredients

How to Make Carrot Apple Cake with Goat Cheese Frosting

Recipe Tips

Storage and Freezing

Frequently Asked Questions

A Few More Ways I’ve Taken On Carrot Cake

Carrot Apple Cake with Goat Cheese Frosting

Equipment

Ingredients

Cake:

Frosting:

Instructions

Video

Notes

Nutrition

Never Miss a Recipe

Comments

Leave a Reply Cancel reply

Never Miss a Recipe