Carrot and apple cake

Name: Carrot and apple cake - Dora L.
Ingredients: 1 cup grated carrot on the large grater 1 cup grated apple on the large grater 1 cup sugar (approx 250 g) 1 cup oil 100 g raisins 3 cups sifted flour (approx 800; 900 g) juice and zest of one orange 1; 2 teaspoons cinnamon 1 packet baking powder rum essence

Dessert - Carrot and apple cake by Dora L. - Recipia

During fasting periods or when I want something quick and without eggs or dairy, the carrot and apple cake is one of my go-to options. The recipe doesn’t require many ingredients and mixes quickly, so I don’t spend much time in the kitchen. I love that it’s easy to adapt, and most of the time my family finishes it before it has a chance to cool completely. Quick Info Total time: about 1 hour and 15 minutes (including cooling) Preparation time: 15-20 minutes Baking time: 45-60 minutes Servings: 12-16, depending on how large you cut it Difficulty: easy Recipe type: fasting cake, quick dessert, family-friendly Ingredients 1 cup grated carrot (about 1 large carrot, 120-130 g) 1 cup grated apple (1-2 apples, 120-130 g) 1 cup sugar (about 250 g) 1 cup oil (sunflower or other neutral oil) 100 g raisins 3 cups sifted flour (about 360-370 g) Juice and zest of one medium orange 1-2 teaspoons ground cinnamon, to taste 1 packet baking powder (10 g) Rum essence (about 1 teaspoon or to taste) Preparation Method 1. Preheat the oven to medium temperature, about 180°C. Prepare a baking pan of about 20x40 cm: grease it with oil and dust it with flour. 2. Place the oil and sugar in a large bowl. Mix well until combined. 3. Add the grated carrot and grated apple. Mix again to combine evenly. 4. Add the cinnamon, juice, and zest of the orange. Mix gently. 5. In another bowl, sift the flour and mix it with the baking powder. 6. Gradually incorporate the flour mixture into the wet ingredients, mixing with a spatula or large spoon. Don’t overmix, just enough to eliminate dry flour. 7. Finally, add the raisins and rum essence. Mix briefly, just to distribute. 8. Pour the mixture into the pan, leveling it gently with a spatula. 9. Bake in the oven at 180°C for 45-60 minutes. Depending on your oven, check after 45 minutes with a toothpick: if it comes out clean, the cake is done. If not, leave it for another 5-10 minutes and check again. 10. Remove the pan and let the cake cool completely before cutting. If you’re in a hurry, it can be cut while warm, but it will cut more nicely when cooled. 11. Dust with powdered sugar on top, only if desired. Why I Make This Recipe Often This recipe is among the quickest and most practical fasting desserts I know. The ingredients are almost always on hand, and I don’t need a mixer or complicated techniques. I also don’t dirty many dishes. The cake turns out quite fluffy, is aromatic, keeps well for a few days, and is great for packing. Tips and Variations Tips Don’t overdo the flour; it’s easiest to weigh it or not pack the cup. If you have juicier apples, you can drain a little juice so that the mixture doesn’t become too liquid. A large grater is more suitable than a small one, so the texture can be felt in the cake. Let the cake cool completely before cutting for straight pieces. Substitutions Raisins can be omitted or replaced with small pieces of dried apricots. Rum essence can be swapped for vanilla or lemon essence, according to preference. White sugar can be replaced with brown sugar, but the cake will be slightly darker in color. Variations You can add chopped walnuts, about 50 g, for more texture. The apple can be replaced with grated pears, but the taste will be subtler. For a stronger flavor, add a bit of nutmeg or ground ginger. Serving Ideas It can be served plain, with coffee or tea. It can be covered with a thin layer of apricot jam. Powdered sugar can be sprinkled on top, but it’s not mandatory. Frequently Asked Questions 1. Can I use another type of flour besides white flour? Generally, white flour gives a fluffier result. If you want to use whole wheat flour, the texture will be a bit denser, and you may need to adjust the liquid (possibly more orange juice). 2. Can I add nuts or other dried fruits? Yes, you can add nuts or other chopped dried fruits, but not in excessive amounts. Keep the proportion of raisins or replace them with other dried fruits. 3. Can I reduce the sugar? Yes, but if you reduce it too much, the cake won’t be as fluffy. A minimum of 150 g is recommended for the right texture. 4. Does the cake turn out moist or dry? If you follow the quantities and don’t leave it in the oven too long, it comes out fluffy and slightly moist, it doesn’t dry out. 5. How can I ensure it’s not raw in the middle? Use the toothpick test after 45 minutes. If the cake is golden on top but not baked inside, cover it with foil and continue baking. Nutritional Values Estimated per serving (from 14 servings): Calories: approximately 270 kcal Carbohydrates: 37 g Fats: 11 g Proteins: 3 g Values are approximate, depending on the size of the serving and the exact ingredients. The cake contains no eggs or dairy, so the fats mainly come from oil. Storage and Reheating The cake keeps well at room temperature, covered, for 2-3 days. If it’s warmer in the kitchen, it can be stored in the fridge. It can be easily reheated for a few seconds in the microwave, but usually, it’s not necessary. I do not recommend freezing, as the texture suffers after thawing.

Carrot and apple cake

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