Carrot Cake / Carrot Apple Cake
Carrot Cake filled with rich dried nuts and flavourful Apple sauce is my third Anniversary special recipe for you. Yes, three incredible years sharing with you great recipes from my collection, which I cook at home. This past year, I could share some wonderful recipes like Duck Pepper Roast, Honey Chicken, Eggless Brownies, Paneer fingers, Tender Coconut Pudding, Kathi roll, Beef Pepper fry, Chicken Momos, Liver fry, Sweet Potato Kheer, Mocha Rum cake, Cinnamon Rolls etc. This Super moist Carrot Apple cake is special and flavor rich; a delicious cake for celebrations.
Apple and Carrot Cake is an absolute pleasure overload. I couldn’t be happier with the way this special carrot cake turned out – extremely moist, rich and yummy! The original recipe for carrot cake was improvised and new combinations were tried, and the result was fantastic. Apple sauce, Almonds and Cashew nuts made this carrot cake richer with tons of flavours and wholesomeness. Topped with Cream cheese frosting, this carrot cake was an absolute stunner. With every bite, you can feel a crisp note of freshness brought by little pieces of Carrot and crunchy nuts.
Apple sauce and grated carrots make this Carrot cake moist, and cinnamon and nutmeg powder confer a spice kick making it extremely yummy and flavourful. It tasted awesome without the cream cheese frosting as well (in fact, we like all cakes without extra sweetening), and the “vegetable cake” was an instant hit. Carrot cakes are nutritional and can make great tea time snacks for kids. You might like my other special cakes like Dates and carrot cake, Mocha Rum Cake, Dates and Banana cake, Christmas fruit cake, Rich Plum cake, Black Forest Cake, Chocolate strawberry cake, Chocolate Orange cake, Pineapple Jam roll etc.
Hope you all will like this “Apple Carrot Cake”. Do try and let me know how it turned out for you. Enjoy!
Ingredients for Apple Sauce:
|Apple||: 1 big|
|Granulated Sugar||: 1 ½ – 2 tbsp|
|Lime Juice||: 2 tsp|
|Water||: 1 cup|
Ingredients for Carrot Cake:
|Sugar (Powdered)||: 350 gms (1 ½ cup + 1 tbsp)|
|Oil (Sun Flower)||: 1 cup|
|Eggs||: 3 nos.|
|Vanilla Essence||: 1 tsp|
|Apple Sauce||: 3 tbsp|
|Flour||: 300 gms (2 cups + 2 tbsp)|
|Cinnamon and Nutmeg Powder||: 1 tsp|
|Salt||: a pinch|
|Baking Powder||: 1 tsp|
|Baking Soda||: 1 tsp|
|Carrot grated||: 1 ½ cups – 2 cups|
|Cashews and Almonds chopped||: 1 cup|
Ingredients for Cream Cheese Frosting:
|Cream Cheese||: ½ cup|
|Butter||: ½ cup|
|Powdered Sugar/ Icing Sugar||: 1 cup|
|Apple Sauce||: 3 tbsp|
|Vanilla Essence||: 2 drops|
Grease two baking tins (7 inch round tins) with butter and dust it with flour. Keep aside. Peel the Apple and cut into tiny squares and boil in 1 cup water with sugar and lime juice. When the apple is cooked take it off the heat and allow to cool. Puree in a grinder and your Apple sauce is ready.
Measure all the ingredients. Grate the peeled carrots and keep aside. Sieve the flour, Baking Powder, Baking Soda, Cinnamon and Nutmeg powder and salt together, three times to combine well. Chop the Cashews and Almonds and mix with the flour.
Beat the eggs well and add the sugar little by little till you get soft and fluffy batter. Pour oil and beat till light and smooth. Now mix in the essence and Apple sauce and grated carrot.
Pre heat the oven to 180oC (356oF) at this point. Slowly fold in the flour mix little by little in the batter with a spatula. Transfer this batter to the greased and dusted cake tray. Lightly tap the tray on the counter before placing them into the oven.
Bake in the preheated oven for 30-40 minutes. Insert a toothpick in the middle and if it comes out clean, your cake is perfect. Allow it to cool for few minutes and invert to a cake board/ plate tapping at the bottom of the pan gently. If the cake is not levelled, place the cake with dome side up and cut the crown off with a sharp knife to level it.
For Cream cheese frosting, Beat the cream cheese and butter till creamy and add powdered sugar/ Icing Sugar and beat till fluffy. Add Apple sauce and vanilla essence. Using a spatula, spread the frosting evenly on top of the cake and place the second cake on top. Cover the top and sides, fully with frosting and smoothen it with a palette knife.
Decorate with sugar sprinkles or cake crust. Serve immediately or chilled.
- Always make sure you have the correct measurements. (It is better to have weighing scales or cake measuring cups, to get exact measures).
- Carrots should be grated finely.
- Apple sauce can be prepared earlier. Store in air tight containers in refrigerator.
- You can use walnuts, cashews, Almonds etc, as per your liking.
- This Carrot Apple Cake can be prepared with wheat flour to make it healthier– take 1 ½ cup wheat flour and ½ cup Maida/ Plain Flour.
- Instead of White sugar, you can use Brown Sugar. It gives a deep colour to the cake.
- Fresh eggs should be used for a better result.
- Tapping the pans will force any air bubbles to the surface, which can help avoid holes in your finished cake.
- Flour, baking powder, Baking Soda, Cinnamon and salt should be mixed well. Sieve 3 -4 times.
Hope you like my “Apple Carrot Cake”. Take your time to check out my growing tree of recipes. Please put your comments and constructive reviews to encourage me and share with your friends using the buttons on the side. God Bless!!