I am so ready for fall you guys. I’m ready for sweaters and scarves, leaves changing color along with a little nip in the air when you first walk outside in the morning. I’m ready for root vegetables, apples, pears, and squash galore. But most of all, I’m ready to turn the oven on.
Last weekend I found myself with an abundance of some of those fall goodies, carrots and apples, and I immediately thought of warm, spiced carrot cake. But I didn’t want just any carrot cake—it needed a twist, something to make it a little more fall. That’s when apples came to the rescue. Instead of pineapple, which many carrot cake recipe call for, I simply swapped in some apples, giving this loaf cake the perfect fall twist I was looking for. Oh, and the cinnamon cream cheese frosting didn’t hurt either.
The batter is pretty easy to whip up—there’s no weird waiting time or some secret step that that requires any crazy equipment. In fact I kind of enjoyed the rhythm of the recipe—shredding, chopping, mixing, stirring. The thoughts of fresh, warm cake so near in my future. One of the best parts of this recipe comes about 20 minutes after you’ve tucked it in the oven. All of a sudden you may perk up, find your nose in the air and your stomach begin to rumble because this cake smells like a little piece of heaven. In fact my husband came home while it was in the oven and simply stopped at the door and groaned “whooooaaa”. It’s kind of intoxicating.
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