Carrot+Apple Cake

I had some coloured carrots in the fridge and I was craving some cake; I had also just bought two apples that turned out not to be of my liking (I’m a very picky apple eater). So naturally I made a carrot and apple cake. As I’m trying to make healthy(er) decisions, I sacrificed the cream cheese frosting and made a mad almond butter maple frosting that was pretty pretty good. I ran out of peanut butter, which would’ve been my first choice, but it was still good. If I made it again, I would for sure make a cream cheese frosting and look the other way. I think this makes a great breakfast cake, as it is hearty and not as oily as carrot cakes might be, so it’s perfect with a cuppa coffee. I know I’ve been lacking in the sweet side lately, but I am trying to watch my weight for the upcoming wedding, and as you might suspect, I usually do have my cake and eat it too. Let me know if you make it.

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Recipe

  • 3/4 cup grated carrots
  • 3/4 cup grated apple
  • 1/2 cup light brown sugar
  • 1/3 cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/3 cup coconut oil (melted)
  • 1/4 cup greek yoghurt or sour cream
  • 1 cup AP flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup chopped nuts

Peel and grate the apple and carrots, measure 3/4 cup of each and place then in a bowl on the side. Mix the sugars, egg, vanilla, cinnamon, coconut oil, greek yoghurt, and combine well. In a separate bowl, combine the flour, b. soda, b. powder, and salt. Mix it with the wet ingredients and add the carrot/apple, and the nuts. Pour on a prepared baking dish and bake at 350ºF for bout 40-50 minutes. Checking with a knife for readiness. Let it cool and add the icing. For the almond butter icing I mixed about 1/3 cup almond butter, 1 Tbsp coconut oil, 1/4 cup maple syrup, and 1 tsp vanilla. Mixed it all (microwave it for 10 seconds if it’s too stiff) and glaze your cake.

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Español

Resulta que uno de mis defectos en cuanto a compras se trata, es escoger buenas manzanas. Comería una manzana diario si no fuera porque cada vez que compro, me salen papsas, aguadas, o simplemente desabridas. Teniendo zanahorias de colores, manzanas paposas, y mucho antojo de pastel, decidí hacer un buen pastel de zanahoria y manzana. A falta de queso crema (o a falta de ganas por más calorías), inventé un betún de mantequilla de almendra con maple. Bastante bueno. Aunque si por mí fuera, siempre llevaría capas de betún de queso crema y un toque de limón.

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Receta:

  • 3/4 taza zanahoria rallada (3 aprox)
  • 3/4 taza manzana rallada (1 manzana chica aprox)
  • 1/2 taza azúcar morena
  • 1/4 taza azúcar
  • 2 cdta canela
  • 2 cdta vainilla
  • 1 huevo
  • 1/3 taza aceite de coco derretido
  • 1/4 taza yoghurt griego o crema agria
  • 1 taza de harina
  • 1 cta bicarbonato de sodio
  • 1 cta polvo para hornear
  • 1/2 cta sal
  • 1/4 taza nueces picadas

Pelar y rallar las zanahorias y manzana, dejar aparte. Combinar los azúcares, huevo, canela, vainilla, aceite y yoghurt, y mezclar bien. Por aparte combinar el harina con el bicarbonato, polvo para hornear, y sal, y después mezclar todo con una espátula, sin batir de más. Agregar la zanahoria y las nueces. Vertir sobre un molde preparado y meter al horno a 200º por 40-50 minutos, cuidando que no se seque. Para hacer el betún, combinar 1/4 taza mantequilla de cacahuate o almendra, 1 Cda aceite de coco, un poco de vainilla, y 1/4 taza miel maple. Meter al microondas 10 segundos y mezclar hasta que quede esparcible. Cubrir el pastel ya frío con el betún.  IMG_3283IMG_3288

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