APPLE, CARROT AND COURGETTE (ZUCCHINI) CAKE WITH GINGER AND TURMERIC
This apple, carrot and zucchini cake is to die for. Superbly moist on the inside and crspy on the outside, it the ultimate healthy version of a cake where the 5 a day intake is almost achieved. You will go back for more and more without a doubt.
Provided by Ramona Sebastian
Categories Dessert Snack Tea Time
Time 1h10m
Number Of Ingredients 20
Steps:
- Preheat oven at 180C or 350F and prepare two oven proof loaf pans (8X4in) by greasing those well with butter or line with parchment paper.
- Wash, peel and grate the carrots, courgette and chop the apples.
- Toast and chop the walnuts.
- Squeeze all the juice out of the courgette by using a clean kitchen towel or by simply squeezing a fair amount of grated courgette between your palms until you managed to squeeze all the juice out.
- In a freestanding mixer, mix the softened butter and the sugar until nice and creamy. Add the eggs one by one mixing 30 seconds between them.
- Add the orange or the lemon juice, salt (unless using slightly salted butter), vanilla and the freshly grated ginger. Mix for a further 30 seconds until it is all incorporated.
- In a separate bowl, mix the flour with the soda bicarbonate, baking powder, turmeric and cinnamon powders as well as the freshly grated nutmeg.
- Fold the dry ingredients into the butter mixture and mix with a spatula until incorporated.
- Add the grated carrots, courgette and chopped apples and the toasted and chopped nuts. Mix all in with a spatula.
- Pour the cake mixture into the prepared tins and bake at 180C in the middle of the oven for about 50 min until it bounces back when pressed slightly and gently in the middle or until they become nice and golden brown. Turn midway if necessary.
- While the cake is baking prepare the frosting by whisking the cream cheese with the sugar and the lemon or orange juice. Add as much lemon/orange juice as needed until it gets to the desired fluidity/consistency, enough to make a beautiful drizzle.
- Allow the cakes to cool completely on a cooling rack before drizzling the frosting. Enjoy !
Nutrition Facts : Calories 293 kcal, Carbohydrate 33 g, Protein 5 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 276 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
APPLE, CARROT AND ZUCCHINI CAKE WITH GINGER
This apple, carrot and zucchini cake is to die for. Superbly moist on the inside and crispy on the outside, it the ultimate healthy version of a cake where the 5 a day intake is almost achieved. You will go back for more and more without a doubt.
Provided by Ramona's Cuisine -
Categories Cakes
Time 1h10m
Number Of Ingredients 22
Steps:
- 1. Preheat oven at 180C or 350F and prepare two oven proof loaf pans (8X4in) by greasing those well with butter or line with parchment paper.
- 2. Wash, peel and grate the carrots, courgette and chop the apples.
- 3. Toast and chop the walnuts.
- 4. Squeeze all the juice out of the courgette by using a clean kitchen towel or by simply squeezing a fair amount of grated courgette between your palms until you managed to squeeze all the juice out.
- 5. In a freestanding mixer, mix the softened butter and the sugar until nice and creamy. Add the eggs one by one mixing 30 seconds between them.
- 6. Add the orange or the lemon juice, salt (unless using slightly salted butter), vanilla and the freshly grated ginger. Mix for a further 30 seconds until it is all incorporated.
- 7. In a separate bowl, mix the flour with the soda bicarbonate, baking powder, turmeric and cinnamon powders as well as the freshly grated nutmeg.
- 8. Fold the dry ingredients into the butter mixture and mix with a spatula until incorporated.
- 9. Add the grated carrots, courgette and chopped apple and the toasted and chopped nuts. Mix all in with a spatula.
- 10. Pour the cake mixture into the prepared tins and bake at 180C in the middle of the oven for about 50 min until it bounces back when pressed slightly and gently in the middle or until they become nice and golden brown. Turn midway if necessary.
- 11. While the cake is baking prepare the frosting by whisking the cream cheese with the sugar and the lemon or orange juice. Add as much lemon/orange juice as needed until it gets to the desired fluidity/consistency, enough to make a beautiful drizzle.
- 12. Allow the cakes to cool completely on a cooling rack before drizzling the frosting. Enjoy
CARROT APPLE CAKE
This is a great pick-me-up snack cake with rich cream cheese frosting. Moist and delicious, perfect for anytime!
Provided by Karamia
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350*F and grease and flour a 9x9 inch baking pan.
- Mix together flour, cinnamon, baking soda and salt in a large bowl.
- In another bowl, whisk together oil, sugars and eggs until well combined.
- Gradually stir dry ingredients into wet ingredients, until thoroughly mixed.
- Stir in grated carrots and apples until just combined and pour into baking pan.
- Bake for 30-35 minutes or until tests done in the center with a butter knife.
- Cool for 5 minutes then take out of pan to cool completely on a wire rack.
- For frosting, mix cream cheese and butter in a large bowl with a wooden spoon.
- Stir in lemon juice and vanilla then gradually start adding the confectioners' sugar until blended.
- Beat with an electric mixer to get frosting smooth, then frost top and sides of cooled cake.
- Cut into squares and serve, garnish with walnut halves and grated lemon peel, if desired.
Nutrition Facts : Calories 422.8, Fat 22.5, SaturatedFat 7, Cholesterol 58.5, Sodium 185.6, Carbohydrate 53.9, Fiber 1.2, Sugar 43.5, Protein 3.4
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