Carrot, Apple, and Orange Cake Recipe
This moist and flavorful Carrot, Apple, and Orange Cake combines the natural sweetness of fruits and vegetables for a treat that is as healthy as it is delicious. Perfect for afternoon tea, breakfast, or dessert, this cake is easy to make and filled with zesty, spiced goodness.
Ingredients
Dry Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients:
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) vegetable oil or melted butter
- 1/2 cup (120 ml) fresh orange juice
- Zest of 1 orange
Add-ins:
- 1 cup (120 g) grated carrots (about 2 medium carrots)
- 1 cup (120 g) grated apple (about 1 large apple, peeled and cored)
- 1/2 cup (50 g) chopped walnuts or pecans (optional)
- 1/2 cup (75 g) raisins or dried cranberries (optional)
For the Glaze (optional):
- 1 cup (120 g) powdered sugar
- 2–3 tbsp fresh orange juice
Instructions
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper for easy removal.
2. Prepare the dry ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Mix the wet ingredients:
In a large mixing bowl, beat the eggs and sugar until the mixture is pale and slightly thickened. Slowly add the vegetable oil and orange juice while mixing, then fold in the orange zest.
4. Combine the wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; overmixing can make the cake dense.
5. Incorporate the add-ins:
Fold in the grated carrots, apple, and any optional ingredients like nuts or raisins. The batter will be thick and chunky from the fruits and vegetables.
6. Bake the cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cake:
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional Glaze
1. Make the glaze:
In a small bowl, whisk together the powdered sugar and orange juice until smooth and pourable. Adjust the consistency by adding more juice if needed.
2. Drizzle the glaze:
Once the cake is completely cool, drizzle the glaze over the top for a glossy, citrusy finish. Let it set for a few minutes before serving.
Serving Suggestions
- Enjoy a slice with your morning coffee or tea.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
- Add a sprinkle of powdered sugar for an elegant touch.
Tips and Variations
- Substitute Fruits: Swap out the apple for grated zucchini or pear for a twist on the flavor.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
- Make Muffins: Divide the batter into a muffin tin and bake for 18–20 minutes.
- Add Spices: Include a pinch of ginger or cloves for extra warmth.
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
This Carrot, Apple, and Orange Cake is packed with nutrients and bright flavors, making it an excellent choice for any occasion. Whether enjoyed plain or with a sweet glaze, it’s sure to be a hit with family and friends. Happy baking!
