Carrot cake with apples
Recipe for carrot cake with streusel and apples
Bake with me today this amazing, delicious, and moist carrot cake with apples and streusel. This cake is a combination of two autumn cakes – aromatic carrot cake and apple cake. Now instead of baking two cakes, you can bake one :) See my step-by-step recipe and find out how to make the perfect autumn cake with carrots and apples.
Table of content
Carrot cake with apples and streusel step-by-step recipe
If you like aromatic and cinnamon-scented apple cakes, then you must try this version prepared with carrot cake.
Carrot cake with apples and crumble recipe with video
Wyposażenie
- Baking pan of approximately 20/30 cm or 24/24 cm.
Składniki
ingredients for carrot cake with apples
- approx 470 g carrots
- 250 g wheat flour – all-purpose (1 and 2/3 cups)
- 200 g sugar (1 cup)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons cinnamon
- 0.5 teaspoons nutmeg
- 3 eggs (size L)
- 120 ml oil
- 120 ml buttermilk
- approx 600 g apples (I used three large ones)
ingredients for the crumble
- 100 g butter
- 150 g wheat flour – all-purpose (1 cup)
- 70 g sugar (1/3 cup)
Instrukcja
How to make carrot cake with apples step by step
Step 1 – preparations
- Peel the carrots and cut off the ends (mine weighed 400 g at that time), slice them.approx 470 g carrots
- Transfer the carrots to a pot, cover with water, and cook until soft.
- Once the carrots are soft, drain the water and leave them in the pot for a moment to cool slightly.
- Line the baking pan with parchment paper or grease it with butter and sprinkle with flour or breadcrumbs.
- Preheat the oven to 170 degrees (fan-assisted) or 180 degrees (top/bottom heat).
Step 2 – prepare the wet ingredients for the batter
- Add oil to the pot with the carrots (they can still be warm).120 ml oil
- Pour in the buttermilk and blend everything together with an immersion blender until smooth – you can also blend everything together in a stand mixer.120 ml buttermilk
- Add the eggs to the carrots and blend briefly.3 eggs
Step 3 – prepare the dry ingredients
- Pour the dry ingredients for the batter into a larger bowl and mix everything with a spoon or a whisk.250 g wheat flour – all-purpose, 200 g sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1.5 teaspoons cinnamon, 0.5 teaspoons nutmeg
Step 5 – prepare the carrot cake batter
- Add the wet ingredients to the dry ones and mix with a spoon.
- Pour the batter into the prepared pan and level the surface.
- Peel the apples, cut them into quarters and remove the core.approx 600 g apples
- Slice the fruit into slices about 0.5 cm thick.
- Arrange the apple pieces on top of the batter.
Step 6 – prepare the crumble for the carrot cake
- Place the crumble ingredients in a bowl or food processor bowl and knead briefly together.100 g butter, 150 g wheat flour – all-purpose, 70 g sugar
- Sprinkle the finished crumble over the top of the cake.
Step 7 – bake the carrot cake with apples
- Place the cake pan in a hot oven and bake for about 45 minutes – until a dry skewer comes out clean.
Film
Uwagi
Wartości Odżywcze
Carrot cake with apples – notes
You owe today’s cake to my daughter :)
She recently said to me – “How about baking a carrot cake but with apples on top? And with streusel?” I liked this idea so much that the very next day I baked this cake, and I must admit, it was a perfect hit! The carrot cake itself is wonderfully moist and aromatic thanks to the spices, and the addition of large apple pieces and sweet streusel makes it taste even better. So if you like carrot cakes and love apple cakes, you must try this combination of flavors!
How to Make Carrot Cake with Apples – and What You’ll Need
For the cake itself, you’ll only need very basic ingredients that you probably already have in your kitchen or can easily find in any store. Below, I’m sharing a short list of the products I used, along with possible substitutes.
- carrots – in this recipe, the carrots are added as a cooked purée, so you’ll need to peel them, chop them up, and boil them in water until soft. In my case, I used two very large carrots, which weighed 470 g before peeling and trimming the ends.
- oil – I used rapeseed oil, but any mild-flavored oil will work just fine. You can also use coconut oil—just melt it beforehand so you end up with half a cup of oil.
- buttermilk – you’ll need plain buttermilk; if you don’t have it, you can use kefir or a thinner natural yogurt. As a last resort, you can also use milk, or skip dairy altogether and add more oil to the batter—in that case, use a total of 1 cup of oil (this will also increase the final calorie count of the cake).
- cinnamon and nutmeg – if you don’t have nutmeg, you can simply skip it. Instead of using these two spices, you can also go with two teaspoons of gingerbread spice mix—carrot cake made with it will be just as delicious!
- baking soda – vegetable-based cakes tend to be denser and don’t rise as easily due to their moisture, which is why carrot cake can sometimes turn out underbaked or gummy. Using baking soda helps the cake rise better and prevents that. If you don’t have baking soda, you’ll need to use more baking powder instead—about 2.5 to 3 teaspoons for the cake.
Is it possible to make carrot cake without a mixer?
If you don’t have a blender (handheld or food processor), you can still make this carrot cake without a mixer. In that case, mash the cooked carrots thoroughly with a potato masher (or press them through a potato ricer) until you get a smooth purée. If the carrots don’t break down easily, add a little oil and then mash them. Add the oil, buttermilk, and eggs, and mix everything together well with a spoon. Prepare the rest of the cake following the recipe above.
How to Store Carrot Cake with Crumb Topping?
To keep carrot cake from drying out, it’s best to store it covered. Place it in an airtight container with a lid or cover it with a cake dome. In mild weather, you can keep the cake on the kitchen counter for a few days. If you’re making it in summer or during hot weather, the apples can start to spoil after 2–3 days, so it’s better to store it in the fridge.
How many calories does carrot cake with apples have?
In the table below the recipe, I’ve listed the calorie content for 100 g of carrot cake. If you cut the cake into 20 pieces, each slice will have about 247 kcal (carbs – 32 g, fat – 12 g, protein – 4 g). I’d say you can safely call carrot cake healthy :) Not only does it combine carrots and apples in one cake, but it’s also relatively low in calories. If you want an even lighter version, you can skip the crumb topping and just bake the carrot cake with apple pieces.
Be sure to let me know in the comments below the recipe how you liked the cake :) I hope it delights you just as much as it did me and my family :)
P.S. While you’re at it, I highly recommend following my Instagram profile, where you’ll also find my recipes and reels, all in an easy-to-save format for later.
Recommended Carrot Cake Recipes
On my blog, you’ll find plenty of delicious carrot cake recipes made with different ingredients and in various forms. Here, I especially recommend three of these recipes, but there’s plenty more on the blog. You’re warmly invited to check them out.
Popularne Przepisy
Polecane przepisy
Carrot Cake with Crumble Recipe
I invite you today to try a truly delicious autumn treat. This moist carrot cake, prepared with gingerbread spice (or a blend of cinnamon and nutmeg), is baked with plenty of apple chunks. These additions make the carrot cake incredibly moist, soft, and long-lasting. How should you store carrot cake? You don’t need any special storage; your kitchen counter will work just fine. I recommend keeping the cake covered to preserve its freshness and softness for as long as possible. Check out my detailed recipe with step-by-step photos, and watch my short video to see exactly how to make carrot cake with crumble and apples.
