Apple-Carrot Cake with Cinnamon Maple Cream Frosting

For Jeff's birthday cake this year, I adapted an apple-spice cake recipe. It's full of autumn flavor and would be the perfect cake for Thanksgiving!

 Apple-Carrot Cake with Cinnamon Maple Cream Frosting

1/2 cup unsalted butter, softened
1/4 cup coconut oil
1 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon maple extract1-1/4 cups all-purpose flour
1 cup whole wheat flour 
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup buttermilk
2 medium apples, finely chopped
1 medium-sized carrot, peeled and shredded

Preheat the oven to 350°. Prepare 2 9-inch round cake pans by lining the bottom with wax paper and spraying with non-stick spray. 

In a mixing bowl, cream together the butter, coconut oil and sugars until fluffy - this will take a few minutes. Blend the eggs and extracts into the mixture. In a separate bowl, combine the dry ingredients. Alternately add in the flour mixture and the buttermilk, just until combined. Fold in the apple and carrot. Divide the batter between the pans and bake for 25-28 minutes, until a toothpick inserted near the center comes out clean. Cool in the pans for a few minutes, then remove cakes to a wire rack to cool completely. 

For the frosting:

8 ounces reduced-fat cream cheese, softened

1/2 cup butter, softened

4 cups powdered sugar

1 teaspoon maple extract

1/2 teaspoon vanilla extract

1-1/2 teaspoons cinnamon

(milk or cream, as needed)

In a mixing bowl, blend together the butter and cream cheese until fluffy. Add in the extracts and cinnamon. Slowly add in the powdered sugar until the frosting is the right consistency. Add milk or cream if it's too stiff.

Garnish the frosted cake with chopped pecans or walnuts, if desired.