I started the morning with a carrot and apple juice. After finishing, I found myself with quite a bit of pulp left and didn't feel like throwing it away. I came up with the idea to make something quick from it. I went through some recipes I had tried in the past, decided on the spot, and got started. This cake combines sweetness with a slight spiciness from ginger and works well if you have leftovers from juice or simply some grated carrots and apples on hand.
Quick Info
Total time: approximately 1 hour
Preparation time: 10-15 minutes
Baking time: 45 minutes
Servings: 8-10 (depending on slice size)
Difficulty: easy
Recipe type: quick homemade cake
Ingredients
2 grated carrots (or the pulp from 3 carrots if using juice leftovers)
2 eggs
1 teaspoon freshly grated ginger
pulp from 2 apples (or 2 grated apples)
1 teaspoon cinnamon
150g flour
100g brown sugar
75ml grape seed oil
50g chopped nuts
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Preparation Method
1. In a large bowl or directly in the mixer bowl, mix the dry ingredients: flour, baking powder, baking soda, brown sugar, and cinnamon. Mix them for a few seconds until evenly combined.
2. Add the eggs and oil. Mix briefly until they start to come together.
3. Add the carrot and apple pulp (or grated carrot and apple if you don't have juice leftovers). Also add the grated ginger, then the chopped nuts.
4. Mix everything well without overdoing it. The batter should be moist but not liquid.
5. Pour the mixture into a rectangular silicone mold or a baking tray lined with parchment paper.
6. Bake the cake at 180 degrees for 45 minutes. It's important not to leave it longer so that it remains slightly moist inside.
7. Remove the cake and let it cool for 10-15 minutes. Slice and, if you want, dust with a little sugar.
Why I make this recipe often
It saves me when I have juice leftovers or when I want a quick cake with ingredients on hand. It's also suitable for breakfast or a snack. It keeps well the next day.
Tips and Variations
Tips
- If using juice pulp, do not squeeze it completely – a bit of moisture helps the texture.
- The nuts should not be chopped too finely; larger pieces add texture.
- If you have an oven that burns strongly from the top/bottom, check the cake after 35-40 minutes.
Substitutions
- You can use any other type of vegetable oil; it doesn't have to be grape seed oil.
- Brown sugar can be replaced with white sugar, but the final taste will be slightly different.
- If you don't have fresh ginger, powdered ginger (about 1/3 teaspoon) will work, but the flavor won't be as fresh.
Variations
- If you want a less dense cake, reduce the amount of carrot/apple slightly (down to 300-320g total pulp).
- You can also add grated lemon zest if you like a more tangy flavor.
- You can add raisins or other dried fruits, but no more than 40g.
Serving Ideas
- Serve it plain or with natural yogurt for a quick snack.
- It works as a dessert after a light meal or as a school snack.
- You can dust it with cinnamon, not just sugar.
Frequently Asked Questions
1. Can I use only carrots or only apples?
Yes, but I recommend using both for balance in taste and texture. Just carrots will make it drier, just apples may make it too moist.
2. Can it be made without nuts?
Yes, the cake will turn out fine without nuts, but the texture will be simpler.
3. Do I need a mixer or can I mix with a spoon?
You can mix with a spoon or whisk. A mixer is not necessary, just ensure the ingredients are combined.
4. Can I use whole wheat flour?
Yes, but it will change the texture; it will be denser and may require a bit more liquid.
5. Do I need to grease the silicone mold?
If you are using quality silicone, it is not necessary, but if you are unsure, it's better to lightly grease it or use parchment paper.
Nutritional Values (estimates)
A slice (out of 10) has approximately 170-190 kcal. Estimated per serving: 4-5g protein, 8g fat, 20-25g carbohydrates. The fiber content is medium, due to the carrot, apple, and nuts. Exact values may vary depending on how moist the pulp used is.
Storage and Reheating
The cake keeps well at room temperature, covered, for 1-2 days. If you want to keep it longer, store it in the refrigerator for up to 3 days. It tastes better at room temperature but can be heated for a few seconds in the microwave. After 2-3 days, it may start to dry out slightly.
I do not recommend freezing, as the texture suffers.
Quick Info
Total time: approximately 1 hour
Preparation time: 10-15 minutes
Baking time: 45 minutes
Servings: 8-10 (depending on slice size)
Difficulty: easy
Recipe type: quick homemade cake
Ingredients
2 grated carrots (or the pulp from 3 carrots if using juice leftovers)
2 eggs
1 teaspoon freshly grated ginger
pulp from 2 apples (or 2 grated apples)
1 teaspoon cinnamon
150g flour
100g brown sugar
75ml grape seed oil
50g chopped nuts
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Preparation Method
1. In a large bowl or directly in the mixer bowl, mix the dry ingredients: flour, baking powder, baking soda, brown sugar, and cinnamon. Mix them for a few seconds until evenly combined.
2. Add the eggs and oil. Mix briefly until they start to come together.
3. Add the carrot and apple pulp (or grated carrot and apple if you don't have juice leftovers). Also add the grated ginger, then the chopped nuts.
4. Mix everything well without overdoing it. The batter should be moist but not liquid.
5. Pour the mixture into a rectangular silicone mold or a baking tray lined with parchment paper.
6. Bake the cake at 180 degrees for 45 minutes. It's important not to leave it longer so that it remains slightly moist inside.
7. Remove the cake and let it cool for 10-15 minutes. Slice and, if you want, dust with a little sugar.
Why I make this recipe often
It saves me when I have juice leftovers or when I want a quick cake with ingredients on hand. It's also suitable for breakfast or a snack. It keeps well the next day.
Tips and Variations
Tips
- If using juice pulp, do not squeeze it completely – a bit of moisture helps the texture.
- The nuts should not be chopped too finely; larger pieces add texture.
- If you have an oven that burns strongly from the top/bottom, check the cake after 35-40 minutes.
Substitutions
- You can use any other type of vegetable oil; it doesn't have to be grape seed oil.
- Brown sugar can be replaced with white sugar, but the final taste will be slightly different.
- If you don't have fresh ginger, powdered ginger (about 1/3 teaspoon) will work, but the flavor won't be as fresh.
Variations
- If you want a less dense cake, reduce the amount of carrot/apple slightly (down to 300-320g total pulp).
- You can also add grated lemon zest if you like a more tangy flavor.
- You can add raisins or other dried fruits, but no more than 40g.
Serving Ideas
- Serve it plain or with natural yogurt for a quick snack.
- It works as a dessert after a light meal or as a school snack.
- You can dust it with cinnamon, not just sugar.
Frequently Asked Questions
1. Can I use only carrots or only apples?
Yes, but I recommend using both for balance in taste and texture. Just carrots will make it drier, just apples may make it too moist.
2. Can it be made without nuts?
Yes, the cake will turn out fine without nuts, but the texture will be simpler.
3. Do I need a mixer or can I mix with a spoon?
You can mix with a spoon or whisk. A mixer is not necessary, just ensure the ingredients are combined.
4. Can I use whole wheat flour?
Yes, but it will change the texture; it will be denser and may require a bit more liquid.
5. Do I need to grease the silicone mold?
If you are using quality silicone, it is not necessary, but if you are unsure, it's better to lightly grease it or use parchment paper.
Nutritional Values (estimates)
A slice (out of 10) has approximately 170-190 kcal. Estimated per serving: 4-5g protein, 8g fat, 20-25g carbohydrates. The fiber content is medium, due to the carrot, apple, and nuts. Exact values may vary depending on how moist the pulp used is.
Storage and Reheating
The cake keeps well at room temperature, covered, for 1-2 days. If you want to keep it longer, store it in the refrigerator for up to 3 days. It tastes better at room temperature but can be heated for a few seconds in the microwave. After 2-3 days, it may start to dry out slightly.
I do not recommend freezing, as the texture suffers.