Carrot and apple cake, delicious and soft, with almond flour and the scent of orange zest. A very simple cake to make, without butter and milk, perfect for any break of the day. The carrots are blended in the mixer, while the apples are sliced and added on the surface, so they can sink slightly during cooking. Try this recipe, it’s really delicious and easy to prepare.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 301.53 (Kcal)
- Carbohydrates 36.18 (g) of which sugars 20.19 (g)
- Proteins 5.19 (g)
- Fat 15.80 (g) of which saturated 1.80 (g)of which unsaturated 8.85 (g)
- Fibers 2.86 (g)
- Sodium 30.79 (mg)
Indicative values for a portion of 100 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
- 2 cups all-purpose flour
- 1 cup almond flour
- 7 oz carrots (peeled and cleaned)
- 2 apples (large)
- cup vegetable oil
- 3 eggs
- cup sugar
- 1 packet baking powder
- orange zest
Tools
- Cake Pan 9-10 inches
- Mixer
- Beater or stand mixer
- Bowl
Preparation
Wash and peel the carrots, cut them into pieces and blend them in the mixer, together with the vegetable oil, until you get a puree.
Peel the apples, remove the core and cut them into thin slices. Place them in a bowl and drizzle with a little lemon juice to prevent browning.
Using the beater, whip the eggs and sugar, until you get a light and fluffy mixture.
Continue mixing with the whisks, add the carrot puree and the grated zest of an orange.
Then add the sifted flour, almond flour, and baking powder. Incorporate the dry ingredients gradually, without creating lumps, obtaining a smooth and homogeneous mixture.
Line the cake pan with parchment paper, or grease and flour it.
Pour in the batter and level (1).
Arrange the apple slices, inserting them slightly into the cake (2). If desired, you can sprinkle with granulated sugar or brown sugar.
Place the cake in a static oven at 350°F (or fan-assisted at 340°F) and bake for about 50 minutes. Times depend on your oven and the mold used, check with a skewer that the cake is dry in the center.
The carrot and apple cake is ready, let it cool well before slicing and serving.
Tips and Notes
The cake stays soft for 2-3 days if kept in a cool, dry place.
If you don’t have almond flour, chop the same amount of peeled almonds in the mixer, along with a tablespoon of sugar, taken from the total.
If you don’t have an untreated orange, you can replace the zest with a few drops of flavoring, or omit it entirely.
FAQ (Questions and Answers)
Can I skip the almonds?
Sure, you can replace them with 100 g of all-purpose flour.
What variety of apples should I use?
I used golden apples, but renette, pink lady, or other non-mealy varieties are also fine.
