Apple and Carrot Cake

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A Simple and Old Fashioned Apple and Carrot Cake Recipe with sweet autumnal flavours of apple and carrot make it perfectly moist, aromatic and flavourful.

It always makes a brief appearance in my kitchen as it disappears faster than it actually takes to make it.  What I love about this cake, is that it keeps well in the fridge.  Many cakes just don’t belong in the fridge but this one seems to get better the next day. 

The apple is grated with the peel on, saving you time, adding nutrients to the cake, whilst also helping to keep the cake really moist.  The other benefit of adding apples to the cake, it is a natural way to add sweetness.

moist carrot loaf

All cakes need some fats, and this recipe uses a good quality olive oil.   The olive oil in the cake adds a rich, earthy flavour that perfectly balances the cake’s, general sweetness.  As well, I find olive oil cakes give you that perfect crumb you see in the picture without the fuss of butter. Lastly, there are spices in this cake, which I do hope you do not omit.  

carrot cake
Yield: 12

Apple and Carrot Cake

Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 2 large eggs
  • 1/2 cup light olive oil
  • 1/4 cup natvia brown sugar alternative @natvialiving
  • 1/4 teaspoon ground anise
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1-1/2 cups finely shredded carrots
  • 1 cup shredded apple - no need to peel

Light Cream Cheese Frosting

  • 150g light cream cheese, softened
  • 1 tablespoon thick yoghurt
  • 1 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract
  • 1/4 cup icing sugar
  • 1/4 cup walnuts topping

Instructions

In a large bowl, beat the eggs, oil, spices, and sugars until smooth.

Combine the flour, baking powder, and baking soda; gradually add to egg mixture just until combined. Stir in carrots and apple.

Spoon into a greased 9-in. square baking pan.

Bake at 180°C for approx 40 minutes or until a toothpick inserted in the center comes out clean.

Cool on a wire rack.

In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cooled cake. Store in the refrigerator.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

If you have liked this Apple and Carrot Cake, you will most definitely enjoy this equally moist Zucchini Cake.

Do try Natvia Brown Sugar Alternative with this recipe or substitute it with simple Brown Sugar.

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