Wednesday, 4 February 2015

Carrot & Apple Cake

Inspired and very similar to the carrot apple loaf on Averie Cooks, the carrot and apple cake I have just made is pretty tasty. I have changed Averie's recipe slightly - using slightly different ingredients & measurements. Plus measurements in cups just annoy me when you only have one cup measurer... so here is my anglicised version!
I took the risk of cutting it before it had properly cooled, which meant wobbly cake and could have been disastrous, but for the warm slice on my plate, it was so worth it. It doesn't need any icing or anything, it's lovely and moist and the added carrot and apple and lack of butter class it is healthy, yes?
  • 1 egg
  • 215g soft light brown sugar
  • 80ml sunflower oil
  • 50g granulated sugar
  • 100g Greek yoghurt
  • 2 tsp vanilla essence 
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 200g plain flour
  • 1/2 tsp bicarbonate of soda
  • 3/4 tsp baking powder
  • Pinch of salt
  • 1 large (peeled) carrot, grated
  • 1 apple, grated - the amount of grated apple and carrot should be similar
Preheat your oven to 180 degrees Celsius.
In a mixer, mix together egg, sugars, oil, yoghurt and the three spices until well combined. If you don't have anything against raw egg, taste to see if the amount of spice is to your liking (this is where I added ginger to the recipe!)
The 'wet' ingredients whisked together
Add the flour, raising agents and salt. Be careful not to over mix it, doing so with a spatula instead will avoid this risk.
By hand, mix in the carrot and apple.
In goes the apple
This is why I can class it as healthy...
Pour in to a greased and floured loaf tin.
For a little optional crunch, sprinkle granulated sugar on top so this will crystallise as it bakes and give you something to bite in to when it's cooked.
Bake in the oven for approximately 50 minutes, but keep an eye on it 5 minutes either side.
Leave to cool for 10 minutes in the tin before you placing it on a cooling rack. Try to be patient before you eat it... But a 5 minute wait is long enough, I agree!

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