Carrot and Apple Cake with Raisins

Carrot and Apple Cake with Raisins

Ingredients:

• 2 medium carrots, grated (about 1 cup)
• 2 medium apples, grated (about 1 cup)
• 1/2 cup (120ml) vegetable oil or melted butter
• 2 large eggs
• 1 cup (200g) brown sugar or white sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/4 teaspoon salt
• 1/2 cup (75g) raisins
• 1/2 cup (60g) chopped walnuts (optional)
• Powdered sugar for dusting

Instructions:

1. Preheat the oven:
   • Preheat the oven to 350°F (175°C).
   • Grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper.
2. Prepare the batter:
   • In a large mixing bowl, whisk the eggs, sugar, and oil (or melted butter) until well combined.
   • Stir in the vanilla extract, grated carrots, and grated apples.
3. Mix dry ingredients:
   • In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine wet and dry ingredients:
   • Gradually fold the dry ingredients into the wet carrot-apple mixture until just combined (do not overmix).
   • Gently fold in the raisins and chopped walnuts, if using.
5. Bake the cake:
   • Pour the batter into the prepared baking pan and smooth the top.
   • Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve:
   • Let the cake cool completely in the pan. Once cooled, dust the top with powdered sugar for decoration.
   • Slice into squares and enjoy!

Tips:

• For added flavor, add a teaspoon of orange zest to the batter.
• Serve with a dollop of whipped cream, cream cheese frosting, or plain as a snack cake.
• Store the cake in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

This carrot and apple cake is soft, sweet, and packed with natural goodness — perfect for a healthy treat with coffee or tea!