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Apple, Carrot and Zucchini Cake with Ginger and Turmeric
Apple Carrot and Zucchini Cake with Ginger and Turmeric
"I came to the realisation that I have not posted a cake for quite some time now. It was about time! But this apple, carrot and zucchini cake with ginger and turmeric….?!?! oh boy, it is a cake that reaches a totally different level. Have you thought about having cake and taking your 5 a day? ? This cake gives you just that so it has to be the ultimate cake. 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."
Notes* increase the sugar quantity if you like your cake any sweeter. I have made it with even less sugar than this and it was still beautiful. The frosting adds to its sweetness so bare that in mind.
* it is very important that the eggs are at room temperature when used.
* to keep this cake egg free you can replace those by a tbsp soaked chia seeds. Soak for at least 40 min.
* if using salted or slightly salted butter do not add any salt.
* the apples you can peel or leave the skin on for more fibre. I always use organic apples and therefore I never peel them.
Serves20
Preparation Time20 min
Cooking Time50 min
Ingredients
- For the cake: 380 g spelt flour light and sweet
- 225 g butter softened
- 125 g grated courgette/zucchini
- 210 g carrot grated
- 150 g chopped apples
- 60 g walnuts chopped and toasted
- 250 g coconut sugar
- 3 eggs at room temperature
- 1/2 tsp salt *
- 1 orange or lemon its juice
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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.
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Wash, peel and grate the carrots, courgette and chop the apples.
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Toast and chop the walnuts.
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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.
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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.
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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.
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In a separate bowl, mix the flour with the soda bicarbonate, baking powder, turmeric and cinnamon powders as well as the freshly grated nutmeg.
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Fold the dry ingredients into the butter mixture and mix with a spatula until incorporated.
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Add the grated carrots, courgette and chopped apple and the toasted and chopped nuts. Mix all in with a spatula.
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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.
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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.
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Allow the cakes to cool completely on a cooling rack before drizzling the frosting. Enjoy ?!
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