Apple carrot orange cake

Carrot and orange cake

less than 30 mins

Makes 1 x 23cm/9in cake

Ian made 5 tiers of this cake for the Bake Off final, but here’s a pared-back version to try at home – it tastes gorgeous!

less than 30 mins

Makes 1 x 23cm/9in cake

Ingredients

For the cake

• 200g/7oz unsalted butter
• 280g/10oz light brown muscovado sugar
• 4 large free-range eggs
• 1 tsp orange oil
• 320g/11¼oz self-raising flour
• 2 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 tsp ground ginger
• 1 tsp ground cloves
• ½ tsp salt
• 320g/11¼oz grated carrots
• 160g/5¾oz sultanas
• 170g/6oz pecan nuts, toasted and chopped
• 1 orange, zest and juice only

For the glaze

For the icing

• 125g/4½oz unsalted butter
• 250g/9oz icing sugar
• 1 tsp vanilla paste
• 1 capful orange oil
• 375g/13oz cream cheese
• orange food colouring (optional)
• green food colouring (optional)

To decorate

Method

Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 23cm/9in springform cake tin.

For the cake, melt the butter in a saucepan then whisk in the sugar, eggs and orange oil until smooth and well combined.

Sift the flour, bicarbonate of soda and ground spices into a large mixing bowl. Stir in the salt. Fold the butter mixture into the dry ingredients until combined. Fold in the carrots, sultanas, pecans, orange zest and juice. Pour the mixture into the prepared tin and bake for 1 hour, or until a skewer comes out clean when inserted into the middle (check after 45 minutes and cover the top of the cake with baking parchment if the cake is browning too much). Leave to cool in the tin for a few minutes then transfer to a wire rack to cool completely.

For the glaze, put the orange juice and sugar in a saucepan and cook until the volume of liquid has reduced to a sticky glaze. Brush the top of the cake with the glaze while it is still warm.

For the icing, slowly beat the butter and icing sugar together using an electric mixer. When combined, add the vanilla paste and orange oil. Continue to mix for another few minutes until light and fluffy. With the mixer on the slowest speed, add the cream cheese bit by bit until just incorporated.

If using the food colourings, set aside a quarter of the icing and add a little orange food colouring, transfer to a piping bag fitted with a basket weave nozzle. Set aside a few tablespoons of the icing, mix in the green food colouring and transfer to a piping bag fitted with a small plain nozzle. (The coloured icings will be used to pipe a carrot shape on top of the cake. This is optional.)

Cut the cooled cake in half horizontally and spread a third of the plain icing on the bottom layer, then replace the top. Neatly cover the top and sides of the cake with icing. Set aside to allow the icing form a crust. Transfer any remaining plain icing into a piping bag fitted with a small star nozzle.

For the decorations, pipe a carrot on top of the cake using the orange and green icings (if using). Pipe stars of the plain icing around the bottom of the cake. Decorate the cake with pecan halves, using a little extra icing to help them stick.

Recipe Tips

If you are decorating the cake as Ian did, you will need 2 piping bags, a basket weave nozzle and a small star nozzle. A simpler option is to spread the cream cheese frosting using a knife and decorate with walnut halves.

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Vegan Carrot, Apple & Orange Cake

Cooks in: 1 hour

this delicious cake can be made gluten-free, by swapping out the self-raising flour for a gluten-free alternative.

Ingredients

2 cups/240g Self Raising Flour

2 tsp Baking Powder

1/4 tsp Sea Salt

1 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

1 cup/170g Coconut Sugar/Brown Sugar

1 cup/125g Walnuts, chopped

3 Carrots, grated

1 Apple, peeled & grated

Zest of 1 Orange

1 tsp Vanilla Extract

1/3 cup/80ml Vegetable Oil

1 cup/240ml Non Dairy Milk

3 tbs Chia Seeds

Icing

350g Icing Sugar

200g Vegan Margarine/Butter

1/2 tsp Ground Cinnamon

Zest of Half an Orange

1 tsp Vanilla Extract

Garnish

Method

Preheat the oven to 180 degrees C. Grease and line a loose bottom 10” cake tin.

Combine all the dry ingredients in a large mixing bowl, then stir in the carrot, apple & orange. Add all the remaining cake ingredients and stir well to combine.

Pour the mixture into your lined cake tin & bake for 35-40 minutes. If you’re unsure if it’s fully cooked simply poke a metal skewer into the centre – if it comes out clean it’s cooked. If not, pop the cake back in the oven for a bit longer.

Let the cake rest & slightly cool before removing it from the cake tin. Once removed place on a wire rack to completely cool.

Whilst the cake is cooling make the icing.

In a large mixing bowl, whisk together the icing ingredients until the icing is light and fluffy.

To make the dried the oranges simply cut an orange as thinly as possible into slices & lay them onto a lined baking tray. Brush over some agave nectar. Place the oranges into an oven set at 110 degrees to quickly dry the oranges. This should take about 30 minutes. But keep checking them.

Using a pallet knife smooth the icing over the top of the cake. Then top with the dried oranges, walnuts & physalis.

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Vegan Carrot-Apple-Orange Cake

In Foodie Me by eva.katona@yahoo.com October 22, 2020 2 Comments

Autumn Sunday afternoons are for baking, right? Especially when it’s raining outside. Happens all the time to me!

This vegan carrot-apple-orange cake is yet another vegan recipe I have developed just for the sake of trying to make it vegan. I love experimenting with food prepared in a vegan way. Cakes are definitely a good way to start making more vegan food at home. Some of these cakes are difficult to make in a fully vegan way. But this was easy. Partially because the puree of fruits and veg will also work instead of an egg, so there is no need for that.

This delicious recipe brings the autumn sunshine in your kitchen. Plus it’s super simple to make it. All you need is a food processor. Although you can also grate the carrot and the apple, chop the orange into smaller pieces, it will be a bit more rustic). Literally, throw all fruits into the food processor and blend them until they are smooth.

Then you just mix everything else in. It’s really fool proof, so you won’t be winning The Great British Bake Off with this – but it’s delicious, bursting with autumn flavours and just super easy to make this when you are no mood of hours of food preparing. (Like me, most of the time!) You can pair it with some ice cream, I imagine some vanilla ice cream would go really well with the still warm cake. It’s a really filling cake, very lovely and do thick and soft.

I hope you enjoy it if you give it a go and make it.

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Carrot Cake Recipe & Video

Carrot Cake never seems to go out of style. This rich and moist spice cake, full of grated carrot, toasted nuts, and crushed pineapple, has great flavor, especially when covered with a tangy sweet Cream Cheese Frosting. The interesting part is that while those pretty orange flecks of grated carrot give the Carrot Cake color, sweetness, and a moist texture, its flavor is almost indistinguishable. I think the biggest debate surrounding the Carrot Cake is whether crushed pineapple or applesauce should be added to the batter. Adding either of these ingredients gives the cake added flavor and moisture so, if you like, instead of the crushed pineapple, you could add 1/2 cup of applesauce to the batter .

Although using carrots in baking may seem odd, Alan Davidson in ‘The Oxford Companion to Food’ tells us that carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. I n fact, carrots, along with beets, contain more sugar than most other vegetables which might explain their use in desserts. Speaking of carrots, the orange carrots we enjoy today originated from the purple variety grown in Afghanistan since the 7th Century AD. As carrots moved westward into Europe the orange variety came about and this is the variety the English settlers brought to America. ‘Carrot’ comes from the Greek word «kar ō ton» and the Greeks started the belief that eating carrots would improve your eyesight. John Ayto in «An A-Z of Food & Drink» tells how during World War II the British furthered this belief by saying that British pilots improved their night vision by eating huge amounts of carrots. They were, however, only trying to encourage the eating of carrots as it was one of the few foods that were not in short supply during the war.

Carrot Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, two — 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.

Place the pecans or walnuts on a baking sheet and bake for about 6 — 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and grate the carrots.

In a separate bowl, whisk or sift together the flour, baking soda, baking powder, salt, and ground cinnamon.

In bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs until frothy (about 1 minute). Add the sugar and vanilla extract and beat, on high speed, until the batter is thick and light colored (about 3 — 4 minutes). With the mixer on low speed, gradually add the oil in a steady stream and then beat until combined. Beat in the crushed pineapple. Add the flour mixture and beat just until incorporated. With a rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans (about 775 grams of batter in each pan) and bake 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean (the cakes will start to pull away from the sides of the pan).

Remove from oven and let the cakes cool on a wire rack. After 10 minutes invert the cakes onto a wire rack, remove the pans and parchment paper, re-invert, and then cool completely before frosting.

Cream Cheese Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Scrape down the sides and bottom of the bowl as needed. Add the lemon juice and beat until incorporated. Add the soft cream cheese in four to five additions (scraping the bowl as needed), beating until incorporated and the frosting is nice and smooth.

To Assemble: Place one layer of the cake on a cardboard cake board or your serving platter. Spread with about 3/4 cup (150 grams) of the frosting. Gently place the second cake layer onto the frosting and spread the rest of the frosting over the top and sides of the cake. If desired, garnish with toasted nuts. The cake can be covered and stored in the refrigerator for about five days. Serve cold or bring to room temperature before serving. Well wrapped, the cake can also be frozen for about one month. Defrost in the refrigerator overnight.

Serves abut 12 — 14 people.

Note: Y ou could bake this cake in a 9 x 13 x 2 inch (23 x 33 x 5 cm) pan. Just increase the baking time to between 30 to 40 minutes.

3/4 pound (340 grams) raw peeled carrots (about 2 1/2 cups grated)

2 cups (260 grams) all-purpose flour

1/2 teaspoon (2 grams) salt

1 1/2 teaspoons (2 grams) ground cinnamon

4 large eggs (200 grams), at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 teaspoons (8 grams) pure vanilla extract

1 cup (240 ml/215 grams) vegetable, corn, safflower, or canola oil

1 — 8 ounce can (226 grams) crushed pineapple, drained (optional)

7 tablespoons (100 grams) unsalted butter , at room temperature

1 1/2 cups (180 grams) confectioners (icing or powdered) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

1 teaspoon (4 grams) freshly squeezed lemon juice

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Apple, carrot and zucchini cake with ginger and turmeric

I came to the realisation that I have not posted a cake for quite some time now. It was about time! But this apple, carrot and zucchini cake with ginger and turmeric. oh boy, it is a cake that reaches a totally different level. Have you thought about having a cake and taking your 5 a day? This cake gives you just that so it has to be the ultimate cake.

It is soo flavourful, nice and moist on the inside and crisp on the outside. To me, it’s just that gorgeous, gorgeous treat that you could have a lot of.

Zucchini cake you said?

I’ve been making this for quite a few years now and kids loved it from the first bite. Love at first taste you would say. You couldn’t possibly not love this cake especially if you are a carrot cake lover.

Five a day in a cake. ha. yes it is possible

Yes, there are quite a few ingredients in here but you can easily mix-and-match the fruit and veg in here as you wish. I also use pumpkin instead of courgette sometimes or instead of carrots and that’s also delicious.

I am sure you will love this colour and flavour full cake as much as we do, it is pretty healthy considering most of the ingredients here, the apples, courgette or zucchini, walnuts, turmeric, coconut sugar, super nutritious.

a zucchini cake is A GREAT WAY TO HIDE VEGETABLES IN

A great way of making your children have some veggies that they may not have otherwise. I mean not all kids love zucchini, right?

Here you definitely find a cocktail of flavours, just imagine that slightly toasted walnuts, with lemon, freshly grated ginger, apple, carrot, nutmeg oh, la la! I am happily singing now and almost feel like leaving my chair and all this writing and get to the kitchen and make it again despite only having it a few days back.

Other fresh fruit recipes to enjoy

Do you like cakes that contain fresh fruits, here are some more to enjoy, a superb peach and blueberry one, another peach and almond flour cake recipe or even this fresh strawberries gateau.

There is a lot can be said about this recipe but I will stop myself here and get the baking going. I am sure you can no longer wait to have a bite 😉

* increase the sugar quantity if you like your cake any sweeter. I have made it with even less sugar than this and it was still beautiful. The frosting adds to its sweetness so bear that in mind.

* it is very important that the eggs are at room temperature when used.

* to keep this cake egg-free you can replace those by a tbsp soaked chia seeds. Soak for at least 40 min.

* if using salted or slightly salted butter do not add any salt.

* the apples you can peel or leave the skin on for more fibre. I always use organic apples and therefore I never peel them.

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