|My Apple-Carrot Spice Cake stays fresh and moist for so long.|
This recipe makes a moist cake with a tender crumb that has cooked apple, grated carrot and some yellow raisins mixed along with the spices and just a hint of unsweetened cocoa to nurture that incredible flavor along. It also has extra protein from the addition of some oat flour to the regular flour along with an unusual Choco-Spice Crumb Topping.
You’ll love the taste, ease of whipping one up, and especially how well this cake stays fresh–that is, if it can last that long.
Try it this weekend if you get a chance. You love all those compliments that will roll in once it is served.
My Apple-Carrot Spice Cake
½ cup of cooked apples (microwave about two of any variety like Gala that I used)
1 cup of oat flour
1 cup of all-purpose flour
3/4 cup of brown sugar (light or dark, packed)
2 large eggs
1/4 cup of white sugar
1 teaspoon of baking powder, leveled
½ teaspoon of baking soda, leveled
2 teaspoons of unsweetened cocoa
½ teaspoon of ground nutmeg
½ cup of canola oil
1/4 teaspoon of ground cinnamon
1 tablespoon of milk
Choco-Spice Crumb Topping:
1/4 cup of firmly packed brown sugar (light or dark)
1/4 cup of flour
2 tablespoon of butter
½ teaspoon of ground cinnamon
½ teaspoon of unsweetened cocoa
Rub the ingredients together as you do when making a pastry. Set aside.
Peel and chop the apples into small pieces before cooking in the microwave for a few minutes or on the stove in some water until they are soft enough to mash.
Place mashed apples in your mixing bowl with the sugars, spices, eggs, oil, and milk before gradually adding the flour sifted with the baking soda and baking powder as you beat to combine.
Pour into a well greased baking pan about 12-3/4" x 9" x 2" and top with the Choco-Spice Crumb mixture.
Bake in a 350-degree oven for about 25-30 minutes depending on how your oven is regulated. Test with a toothpick, slender knife or cake tester to determine if it is done.
|My Apple-Carrot Spice Cake is so simple to make and will please!|