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Apple Carrot Cake

Apple Carrot Cake

This Apple Carrot Cake brings a gentle warmth to your kitchen with the natural sweetness of orchard-fresh apples and the vibrant crunch of garden carrots, offering a moist, spice-kissed texture that feels like a cozy embrace.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices servings
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cups whole wheat pastry flour
  • 1.5 cups grated carrots
  • 1 cup grated apples
  • 3 large pasture-raised eggs
  • 1/2 cup melted extra-virgin coconut oil
  • 3/4 cup pure maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamo
  • 1/2 teaspoon nutmeg
  • 1/2 cup chopped raw walnuts
  • pinch of sea salt

Method
 

  1. Preheat your oven to 350°F (175°C) and grease your cake pan with coconut oil, lining the bottom with parchment paper.
  2. In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt.
  3. In a medium bowl, whisk the eggs until frothy, then gradually add the maple syrup and coconut oil, whisking until smooth.
  4. Fold the grated carrots and apples into the wet ingredients.
  5. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined.
  6. Stir in the chopped walnuts.
  7. Pour the batter into the prepared pan and smooth the top, then bake for 40-45 minutes until a skewer inserted comes out clean.
  8. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh, firm apples for best results. Grate carrots finely for a smoother texture. Check baking soda freshness. Use the 'spoon and level' method to measure flour.