Super soft and special Carrot and Apple Cake. How much I love Apple Cakes, always special and always delicious. Indeed, you will always find many recipes on my Blog to prepare a delicious Apple Cake. Today I decided to go all out and added some blended carrots to the batter, resulting in a soft Carrot Cake, tender and with a delightful orange color. A breakfast treat that’s moist and exquisite, filling my entire house with its irresistible aroma in an instant. Do you think I’ve convinced you to try it yet? Let’s head to the kitchen and prepare a delicious Apple and Carrot Cake together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: For a 8-inch diameter cake pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 157.03 (Kcal)
- Carbohydrates 26.85 (g) of which sugars 14.14 (g)
- Proteins 3.20 (g)
- Fat 4.69 (g) of which saturated 0.96 (g)of which unsaturated 3.49 (g)
- Fibers 1.41 (g)
- Sodium 21.13 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Apple and Carrot Cake
- 2 eggs
- 3/4 cup sugar
- 1 1/2 cups carrots
- 2 apples (about 14 oz)
- 1 1/2 cups all-purpose flour
- 3 1/2 tbsps vegetable oil
- 1/2 cup milk
- 1/2 packet baking powder (8 grams)
- to taste powdered sugar (for decoration)
What you need to prepare the Apple and Carrot Cake
- Mixer
- Chopper
- Cake Pan
How to prepare the Apple and Carrot Cake
Peel the carrots, chop them into pieces. Place the carrots and vegetable oil in a mixer. Blend until you get a smooth orange cream. Peel and core the apples. Dice one into small cubes and slice the other thinly.
Beat the 2 whole eggs with the sugar using an electric mixer for 7-8 minutes until you have a light and fluffy mixture. Add the carrot and oil cream and the milk. Stir.
Continue the preparation by adding sifted flour and baking powder, and mix. Finish by adding the diced apples to the batter and gently fold them in with a spatula.
Oil and flour, or line with parchment paper, an 8-inch diameter pan, preferably springform. Pour in the batter, leveling it with the spatula. Arrange the apple slices on the surface, letting them slightly sink into the batter.
Bake the Apple Cake in a preheated oven at 338°F (170°C) for 35-40 minutes. Always check the doneness inside the cake with a toothpick. Let the Carrot Cake cool before removing it from the pan and decorate it as desired with some powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana
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If you prefer, you can also use half all-purpose flour and half whole wheat flour, and you can replace the vegetable oil with 3 1/2 tablespoons of melted butter
The Carrot Cake stays soft and tender in a container for 3 days
Also read the recipe for my Buckwheat Apple Cake
