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Raw Apple Cake

Raw Apple Cake

Stephanie Conley

Stephanie Conley

The best apple cake you have ever tasted. If desired, add 1/2 cup nuts and 1/2 cup raisins.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 9x13 inch pan.
  2. Chop apples finely and place into a large bowl. In a separate bowl, beat eggs and oil together and pour over apples. Let stand while mixing the dry ingredients.
  3. in a medium bowl, mix sugar, flour, 1 teaspoon salt, cinnamon, nutmeg and baking soda. Fold into apples, eggs and oil and mix well. Batter will be thick.
  4. Pour into prepared 9x13 inch pan, and bake at 350 degrees F ( 175 degrees C) for 45 minutes. Once cool frost with Cream Cheese Icing.
  5. To Make Cream Cheese Frosting: In a medium bowl, combine cream cheese, milk, vanilla and pinch of salt. Gradually add sugar, beating until frosting is smooth. Add additional milk, 1 tablespoon at a time, until frosting is desired consistency.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

barbara
67

barbara

5/13/2006

My grandmother made this cake for us grandchildren for many many years, but the REAL recipe is made with 2 cubes of butter not OIL, everything else is the same. It is not greasy.

Laura
52

Laura

11/7/2008

This cake is very good. Used 1/2 cup less sugar in the cake, and 1 cup less sugar in the frosting, as I find with too much sugar you can't taste the food as well. Also works well subbing applesauce for half the oil, and using half whole wheat flour.

AUSSIEIRONCHEF
38

AUSSIEIRONCHEF

5/16/2004

This recipe is "the Best". I read others reviews and expected the batter to be thick, but not soooo thick. It was more like a crumble mixture, and I literally had to press it into the pan with my hand. But, to my surprise, it was fantastic! Everyone loved it, as it was quite different with a very cruchy crust and soft and almost toffee like middle. Forget the frosting, it doesn't need it. Lovely cold but extra special served warm as a desert, with whipped cream and dusted with powdered sugar.

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