RECIPES
Carrot and Fruit Cake
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Carrot and Fruit Cake
Ingredients:
- Dry Ingredients:
- 1 1/2 cups (190g) all-purpose flour or whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1/4 tsp salt
- Wet Ingredients:
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1/2 cup (100g) granulated sugar (or coconut sugar)
- 1/4 cup (60ml) honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- Add-ins:
- 1 cup (120g) grated carrots
- 1/2 cup (50g) grated apple or pineapple (drained)
- 1/2 cup (75g) raisins or dried cranberries
- 1/3 cup (50g) chopped walnuts or pecans (optional)
- 1/4 cup (30g) shredded coconut (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Prepare Wet Ingredients:
- In another bowl, combine the oil, sugar, honey or maple syrup, eggs, and vanilla extract. Mix until smooth.
- Combine Wet and Dry Mixtures:
- Gradually add the wet ingredients into the dry ingredients. Mix until just combined.
- Fold in Add-ins:
- Gently fold in grated carrots, grated apple/pineapple, raisins, nuts, and coconut. Be careful not to overmix.
- Bake:
- Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.
Optional Variations:
- Add spices like ginger or cardamom for extra warmth.
- For a gluten-free option, use almond flour or a gluten-free baking mix.
- Top with a light cream cheese frosting for a sweeter version.
This carrot and fruit cake is perfect for a healthy snack, breakfast, or dessert! Let me know if you’d like additional tips or adjustments.
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