Spiced Apple Carrot Cake

Spiced Apple Carrot Cake with Cream Cheese Frosting

From kitchen of Nancy Schisler, Springdale

3 c. unsifted all-purpose flour

2 tsp. each baking powder and baking soda

3/4 tsp. salt

1/4 tsp. each nutmeg and ground cloves

1 1/2 c. vegetable oil

1 c. firmly packed light brown sugar

3/4 c. granulated sugar

3 eggs

2 tsp. vanilla

2 c. coarsely grated peeled apple (2-3 Macintosh, Cortland or Rome Beauty)

1 c. coarsely grated carrots

1 c. chopped pecans or walnuts

Preheat oven to 350°. Grease a 13- by 9- by 2-inch pan.

Sift together flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.

Beat together oil, sugars, eggs and vanilla by hand.

Stir in flour. Mix and beat until smooth. Stir in apple, carrots and nuts. Spoon into pan. Cool on wire rack.

Frost when cool.

Cream cheese frosting:

Beat together 8 ounces cream cheese, softened, and 1/2 cup butter, softened, until smooth and creamy.

Beat in 1 cup powdered sugar, grated rind of one orange and 1 tsp. vanilla.

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