Rustic and Moist Carrot with Apple Cake

This Rustic and Moist Carrot with Apple Cake is a delightful twist on the classic carrot cake, combining the natural sweetness of carrots with the subtle tartness of apples. This moist and fluffy cake is not only delicious but also a healthier alternative to traditional cakes, making it perfect for pretty much any occasion.

The addition of apple chunks adds a rustic charm and enhances the cake’s flavor texture and sweetness, eliminating the need for additional toppings. Whether enjoyed as a simple treat or dressed up for a special occasion, this cake is sure to impress with its wholesome ingredients and delightful taste. Let’s check the recipe!

Rustic and Moist Carrot with Apple Cake

Servings: 12
Time: 1hr 30mins
Difficulty: Normal
Rating: ★★★★★
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Nothing like a yummy carrot cake, there is nothing better for me than a fruit or vegetable cake, it just tastes better it's more authentic and delicious, we get so used to chocolate, vanilla... and forget how absolutely divine is a nice cake like a carrot cake.

Ingredients

Apples – 5 (+/- 520gr Peeled)
Lemon – 1/2 (Juice)
Carrots – 3 (+/- 200gr Peeled)
Butter – 180gr
Sugar – 220gr
Eggs – 3
Flour – 250gr
Baking Powder – 1 teaspoon
Vanilla – 1 teaspoon
Cinnamon – A pinch
Cumin – A pinch
Clove – A Pinch
Salt – A Pinch

Directions

Start by peeling the apples and cutting them into small cubes. Pour everything into a bowl and cover with the juice of half a lemon (to prevent oxidation) and set aside.

Peel the carrots, cut them into cubes and put them in a blender (or hand blender) and blend until you have a smooth carrot puree.

Put the sugar and softened butter in a bowl and whisk until you have a creamy mixture.
Then add the eggs, vanilla, cinnamon, cumin, cloves and salt and whisk again until smooth.

Now add the sifted flour with the baking powder, mix well, finally add the carrot puree and diced apples again mix well.

Preheat the oven to 180ºC and prepare a castle cake tin lined at the bottom with baking paper (this will help to lift the cake out of the tin), greased with butter and dusted with flour.

Pour the batter into the mold and bake for about 40 minutes until the cake is cooked through. Note that as it has a lot of fruit and it is a very moist cake, it takes a little longer to fully cook, so you may need to cover it with aluminum foil to prevent the top from burning.
Prick it with a toothpick, if it comes out dry then the cake is well baked, take it out of the oven and let it cool down a bit before taking it out of the tin and you’re done, bon appetit!

Notes: You can use a loaf tin as well for this kind of cake, as well as add dried fruits to make it even more rustic more akin to a fruit cake.

This recipe for Rustic and Moist Carrot with Apple Cake was originally created on BakeAfter.com. Esta receita de Bolo Fofo de Cenoura e Maçã foi publicada em português no Iguaria.com.