Trust Me: Carrot Apple Cake w/ Coconut & Walnuts
By the title, there's a lot going on here.
I am addicted to baking a weekly apple cake during the fall months, but was craving a carrot cake.
What's a girl to do?
Why not mix apples and carrots? Sounds a bit weird, but it's anything but.
This recipe was purely experimental, and came out TERRIFIC.
You can trust me now after 6 years of knowing me, I may not be able to frost a cake, but I can bake.
This is a beautiful cake and freezes well, so make two, one for you, and one for the holidays.
You can add cream cheese icing, or buttercream frosting or the frosting of your choice.
I would give you the recipe for my frosting, but then I don't think you would trust me anymore.
Ok, if you really want it:
it's 2 tbsp softened butter, 2 cups of powdered sugar, a tbsp of vanilla and a tbsp of milk or orange juice. Mix until you get a nice consistency. Work fast to spread it on, as it hardens quickly.
(I added candied orange peel to the top from the King Arthur Flour catalog, but you can add nuts or whatever you like on top).
Carrot Apple Cake w/ Coconut & Walnuts:
1 1/3 cup of flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
3 large carrots, grated
2 apples (I like Golden Delicious or Granny Smith for baking), peeled and cubed
3/4 cup of unsweetened flaked coconut
1 1/3 cup of sugar
1 tsp cinnamon
1/4 tsp ground cloves
3/4 cup of mild olive oil (I use Colavita), or sunflower oil
2 extra large eggs
1/2 cup of chopped walnuts
It's simple. Mix the dry ingredients in one bowl.
In a large bowl, mix the rest of the ingredients together and add in the flour mixture. The batter will be nice and thick.
Pour batter into a buttered 9" springform pan, lined with parchment paper.
Bake at 325F for 55-60 minutes. Let cool in the cake tin for 10 minutes then unmold onto a cooling rack.
Add frosting of your choice or a simple dusting of powdered sugar.
Maybe next time I will add in raisins.