Carrot and Apple Cake

7 July 2017

So when it is nearing the end of the week I always look in the fridge and see what food I have leftover and what I can make with it.  Last week it was 2 carrots and 2 apples.  I have been wanting to make a healthier type carrot cake for a while so I searched the good old internet and came across this one from Healthy Home Cafe. - and boy am I glad I did.  It is a winner.

It isn't too sweet which means you can use a rich icing on and it balances the cake out perfectly.
I made it with 2 layers but if you wanted to make it a showstopper for a birthday or special occasion you could definitely make it 3, which would be a big cake.

Did I mention that this cake has NO refined sugar?  And without the icing it is dairy free!
I doubled this recipe and it worked perfectly.

So all you need is:

1.5 cups flour
1.5 teaspoons baking powder
1 tspn ground cinnamon
1/4 cup raisins
2 medium carrots, grated
1 apple, grated
2 large eggs
1/4 cup olive oil
1/3 cup honey
1 teaspoon vanilla

And then....

- Heat the oven to 180 degrees.
- Grease two 8" cake tins.
- Sift together all the dry ingredients.
- Add the raisins, apple and carrots.
- Then pour in all the wet ingredients and mix well.
- Divide the mixture between the two tins and bake for about 35 minutes.

I used a basic cream cheese icing, but next time I think I will use a vanilla buttercream.
I just find the cream cheese icing a bit rich for my taste.

300g icing sugar
150g cream cheese
50g butter

Use a handheld blender and combine until smooth and silky.
Ice your cakes once completely cooled.

Honestly - this cake could be made to make muffins or on its own without the icing.
It is wholesome and PERFECT with a cup of coffee.
The kids loved it too.


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