Apple and Carrot Cake

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This is a recipe for a quick and easy apple and carrot cake that will melt in your mouth.  The cake is gluten free, grain free and refined sugar free. It uses cinnamon, coconut sugar and honey to naturally sweeten it, and the apple makes the cake moist and light.

This cake tastes delicious on its own, or you can add the cream cheese icing on top which complements the carrot nicely. I made this cake for a dinner party and it went down a treat!

Ingredients:

Base

2 carrots, grated 2 apples 2 cups of  gluten free flour 2 tablespoons of coconut oil, melted 3 large organic eggs 3/4 cup of raw honey, melted 2 tablespoons of coconut sugar 3 teaspoons of vanilla essence 2 teaspoons of cinnamon 1 teaspoon of baking soda 1 teaspoon of baking powder Pinch of himalayan salt 1 cup of walnuts (to decorate)

Topping (optional)

180 grams of cream cheese 50 grams of organic butter 2 teaspoons of vanilla essence

Method:

1. Preheat the oven to 180C. 2. Peel, core and chop the apples and cut into small cubes. Place them in a pot and add 2 cups of water and leave them on medium/low heat for 15 minutes. Drain the water and leave the apples to cool down. 3. In a large bowl mix the grated carrot, flour, coconut sugar, cinnamon, baking powder, baking soda and salt. 4. In a separate bowl beat the eggs for 1 minute. Add the melted honey, melted coconut oil and vanilla, mix well. 5. Mix the dry and wet ingredients together, making sure it is well combined. Add the apple to the mixture. 6.  I used two cake pans to make a double layered cake but this recipe also works well using one cake pan. Using oil or butter, lightly grease the cake pan/s. Slowly pour the mixture into the cake pan/s. 7. Bake in the oven for 25-30 minutes. Check the cake with a toothpick before removing from the oven, the toothpick should come out clean once cooked.  Some ovens are stronger than others so check the cake once it has been in the oven for 25 minutes to ensure it doesn't overcook.  Allow cake to cool completely before icing. 8. Make the icing: In a glass bowl add the cream cheese and butter and beat together for 2 minutes or until well combined.  Add the vanilla and beat for another minute. The mixture needs to be thick and creamy so it can be applied to the cake easily. 9. Place the cake onto a cake tray and top with the frosting.  If you baked two cakes then ice the middle layer first and then place the second cake on top and then ice the sides.  I used a knife to apply the icing. 10. Once the cake is iced sprinkle the walnuts over the top.  Store the cake in the fridge to ensure the icing doesn't melt.

L x Enjoy

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