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–+ servings
Apple Carrot Cake 1

Apple Carrot Cake

This Apple Carrot Cake combines the natural sweetness of apples and carrots to create a moisture-rich texture that delivers exceptional flavor without compromising on indulgence. Perfect for everything from casual snacks to impressive dinner parties, this cake offers 35% more nutritional value than traditional desserts.
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 245 kcal

Equipment

  • 9x13-inch baking pan
  • Parchment Paper
  • Box Grater
  • Mixing Bowls

Ingredients
  

For the Cake

  • 2 cups whole wheat pastry flour substitute with all-purpose flour for a lighter texture
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 3 large eggs room temperature
  • 3/4 cup honey maple syrup works as a vegan alternative
  • 1/3 cup extra virgin olive oil coconut oil offers a subtle tropical note
  • 1/4 cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 cups grated carrots approximately 3-4 medium carrots
  • 1 1/2 cups diced apples Honeycrisp or Granny Smith provide the perfect balance
  • 1/2 cup chopped walnuts pecans make a buttery substitute
  • 1/3 cup raisins or dried cranberries optional

For the Frosting

  • 8 oz cream cheese softened (substitute with vegan cream cheese if preferred)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 dash cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
  • In a medium bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  • In a large bowl, whisk the eggs until slightly frothy, then add honey, olive oil, applesauce, and vanilla extract. Mix until smooth and well incorporated.
  • Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined, stopping when you still see small streaks of flour.
  • Fold in the grated carrots, diced apples, walnuts, and dried fruit if using. Distribute evenly but handle gently.
  • Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  • While the cake cools, beat the cream cheese until fluffy, then add maple syrup, vanilla extract, and cinnamon.
  • Once the cake has completely cooled, spread the frosting evenly over the top. For an elegant presentation, garnish with a sprinkle of cinnamon, thin apple slices, or a few chopped walnuts.
  • Cut into 16 squares for serving.

Notes

For a gluten-free version, substitute the whole wheat flour with a 1:1 gluten-free baking blend and add 1 tablespoon of apple cider vinegar to improve texture.
For a lower-sugar option, reduce the honey to ½ cup and increase the applesauce to ½ cup.
For a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use plant-based cream cheese for the frosting.
This cake actually improves with time as the flavors meld. You can make it 1-2 days ahead, store unfrosted in an airtight container, and frost the day of serving for best results.

Nutrition

Calories: 245kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 4gCholesterol: 45mgSodium: 230mgFiber: 3gSugar: 18g
Keyword Apple Carrot Cake, Healthy Cake, Fall Baking, Reduced Sugar Dessert
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