Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Carrot-Apple Snacking Cake
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- Level: Easy
- Total: 2 hr
- Active: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 294
- Total Fat
- 18 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 67 milligrams
- Sodium
- 292 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Sugar
- 6 grams
- Protein
- 6 grams
Shredded carrots and apples provide the sweetness for this tender spiced cake that’s topped with a cloud of whipped cream. The cake’s moistness comes from applesauce, coconut oil and buttermilk rather than butter, and whole-wheat flour in place of white flour lends a helping of whole grains. It’s a perfect treat if you’re craving a lightly sweet snack or dessert or looking to reduce your intake of added sugar (each serving has less than a gram).
- Level: Easy
- Total: 2 hr
- Active: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 294
- Total Fat
- 18 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 67 milligrams
- Sodium
- 292 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Sugar
- 6 grams
- Protein
- 6 grams
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with coconut oil and line with parchment paper, leaving a 2-inch overhang on the longer sides. Set aside.
- Use the grater attachment of a food processor or a box grater to grate the carrots and apples. Set aside until ready to use.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt together in a large bowl. Whisk the eggs, applesauce, buttermilk, coconut oil, avocado oil and vanilla together in a separate medium bowl. Add the wet ingredients and the grated carrots and apples to the dry ingredients. Stir until everything is coated and combined. Spread into the prepared baking dish.
- Bake until the cake is a deep golden brown and crusty on top, 40 to 45 minutes. Let cool in the pan for 30 minutes, then invert onto a cooling rack and cool completely.
- While the cake is cooling, whip the cream and sugar together with a hand mixer or a whisk until light and fluffy, about 2 minutes. Refrigerate until ready to assemble.
- Transfer the cake to a serving board or platter. Cut into 16 squares and serve topped with whipped cream. Store the cake in an airtight container on the counter for up to 2 days and refrigerate the whipped cream for up to 2 days; rewhip the cream briefly before serving if it deflates.
Cook’s Note
For best results choose a crisp, sweet apple like Gala, Fuji or Yellow Delicious for this recipe. When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
