Carrot and Apple Cake
Category: Desserts
Servings: 8
This Carrot and Apple Cake brings together the natural sweetness of apples and carrots in a moist, flavorful cake that is perfect for any occasion. Infused with cinnamon and topped with fresh fruit and carrot slices, it’s a simple yet elegant dessert that will impress your guests. Whether served as a delightful end to a meal or as a sweet afternoon treat, this cake is a wonderful way to enjoy the flavors of the season.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green apples | 2 |
| Carrots | 100g |
| Sugar | 300g |
| All-purpose flour | 325g |
| Whole milk | 225g |
| Vegetable oil | 80g |
| Eggs | 2 |
| Baking powder | 16g |
| Ground cinnamon | 1 tsp |
| Salt | 1 pinch |
| Red apple | 1 |
| Carrot | 1 |
| Cinnamon stick | 1 |
Instructions:
Step 1: Preparing the Apples and Carrots
To prevent the apples from turning brown once cut, start by preparing an acidulated water solution. Squeeze the juice of 1 lemon into two bowls filled with cold water, straining out the seeds.
Next, wash the green apples thoroughly under cold running water, then peel them. Dice one apple into small cubes and place it immediately into the acidulated water to prevent oxidation. For the second apple, slice it thinly and also place it in the lemon water to keep it from browning.
Peel and wash the carrots, then grate them finely.
Step 2: Mixing the Ingredients
In a large mixing bowl, combine the sugar, ground cinnamon, and milk. Add the mixture gradually to the flour and vegetable oil, stirring continuously to achieve a thick, smooth batter.
In a separate bowl, separate the egg yolks from the whites, keeping the whites aside. Whisk the egg yolks and gradually add them to the mixture, combining well.
Add the diced apples (drained from the acidulated water) and grated carrots into the batter, mixing with a spatula until fully incorporated.
Step 3: Whisking the Egg Whites
In another bowl, use an electric whisk or manual beaters to whip the egg whites until they are stiff and form glossy peaks. Gently fold the egg whites into the batter using a spatula, taking care not to deflate the mixture. This will give the cake its light and airy texture.
Step 4: Baking the Cake
Preheat your oven to 180°C (350°F). Grease and line an 8-inch cake pan with parchment paper to prevent the cake from sticking.
Pour the batter into the prepared cake pan and level the top using a spatula. Bake the cake in the preheated oven for about 30-35 minutes, or until a skewer inserted into the center of the cake comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes.
Carefully turn the cake out onto a wire rack to cool completely.
Step 5: Decorating the Cake
Once the cake has cooled, it’s time to decorate. Wash the red apple under cold running water, cut it in half, and slice it thinly without peeling the skin.
Use a vegetable peeler to create thin ribbons from the remaining carrot, which will add a beautiful contrast to the apple slices.
Decorate the top of the cooled cake with the thin apple slices, carrot ribbons, and a cinnamon stick for added visual appeal.
Step 6: Serving
After decorating, allow the cake to rest for a few more minutes before serving. The carrot and apple cake is now ready to be enjoyed!
This Carrot and Apple Cake is a deliciously moist and light dessert, perfect for a cozy afternoon tea or a dinner party. The combination of the apples, carrots, and cinnamon creates a warm, inviting flavor that is both comforting and refreshing. Whether you serve it plain or with a dollop of whipped cream, this cake is sure to be a crowd-pleaser!
