Carrot & Apple Cake

Moist carrot cake muffins with crushed walnuts for added crunch and sweet cream cheese icing. I love using apples in baking cause they are juicy and add a sweeter flavour, plus its great because I don’t have to grate too many tricky carrots! 

150g carrots

1 apple

100g brown sugar 

120g unsalted butter

2 eggs

120g gluten free self raising flour 

1 tsp xanthan gum 

1 handful chopped walnuts

1 tsp baking powder 

3 tbsp icing sugar 

1.5 tbsp cream cheese

splash of milk

 

 

1) Preheat oven to 180 degree Celsius and line a muffin tray with cases or grease a bundt tin with butter

2) Peel, core and grate your apple and carrots as best you can

3) In a separate bowl, cream together the brown sugar and butter

4) Add eggs, flour, xanthan gum, and baking powder and mix well.

5) When you mix has a consistency which you are happy with, fold in the grated carrots and apples, and chopped walnuts.

6) Spoon the mix in to the cases or tin. Bake in the oven for 12-15 minutes for muffins or 25 minutes for a cake, skewering with a clean knife to check when they are ready.

7) When cooked remove from the oven and allow to cool.

8) Meanwhile, prepare the icing by creaming together the icing sugar, milk and cream cheese

9) When the cake has cooled, pipe or spoon the icing on top. Decorate with dried flowers or nuts as you see fit

Know someone who would like this?
Share it with the links below

Download The App Today

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.