Ingredients:
- 2 medium carrots, grated (about 1 cup)
- 2 medium apples, grated (about 1 cup)
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (200g) brown sugar or white sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1/4 teaspoon salt
- 1/2 cup (75g) raisins
- 1/2 cup (60g) chopped walnuts (optional)
- Powdered sugar for dusting
Instructions:
- Preheat the oven:
- Preheat the oven to 350°F (175°C).
- Grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper.
- Prepare the batter:
- In a large mixing bowl, whisk the eggs, sugar, and oil (or melted butter) until well combined.
- Stir in the vanilla extract, grated carrots, and grated apples.
- Mix dry ingredients:
- In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine wet and dry ingredients:
- Gradually fold the dry ingredients into the wet carrot-apple mixture until just combined (do not overmix).
- Gently fold in the raisins and chopped walnuts, if using.
- Bake the cake:
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve:
- Let the cake cool completely in the pan. Once cooled, dust the top with powdered sugar for decoration.
- Slice into squares and enjoy!
Tips:
- For added flavor, add a teaspoon of orange zest to the batter.
- Serve with a dollop of whipped cream, cream cheese frosting, or plain as a snack cake.
- Store the cake in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
This carrot and apple cake is soft, sweet, and packed with natural goodness — perfect for a healthy treat with coffee or tea!