Ingredients
Equipment
Method
- Preheat the oven to 180°C (Gas Mark 4). Line the base and sides of a 20 cm (8-inch) round cake tin with baking parchment.
- Wash and finely grate the carrots. Core and finely grate the Granny Smith apple; peeling is optional. If the apple is particularly juicy, wrap the grated flesh in a clean tea towel and squeeze gently to remove a little excess moisture. Set the prepared fruit and vegetables aside.
- Crack the room-temperature eggs into a large mixing bowl. Add the sunflower oil, vanilla extract and dark brown sugar. Whisk until the ingredients are evenly combined and the mixture looks smooth and slightly grainy.
- Add the grated carrots and lightly squeezed apple to the egg, oil and sugar mixture. Stir gently until the fruit and vegetables are evenly distributed throughout the batter.
- Sift the plain flour, baking powder, bicarbonate of soda and mixed spice into the bowl. Fold gently with a large metal spoon until no dry flour remains. Stop mixing as soon as the ingredients are combined to keep the cake tender.
- Spoon the batter into the prepared 20 cm round cake tin. Spread it evenly and gently level the surface with the back of a spoon.
- Place the tin on the middle shelf of the preheated oven and bake for 40–45 minutes at 180°C. Avoid opening the oven during the first 35 minutes. Insert a skewer into the centre; it should come out clean or with a few moist crumbs, but without wet batter.
- Remove the cake from the oven and leave it in the tin for 10 minutes. Carefully transfer it to a wire rack and allow it to cool for approximately 50 minutes more so the crumb can set. Cut into eight equal slices and serve.
Notes
Apple: Granny Smith apples provide a tart contrast to the sweet batter. Bramley apples can also be used. Lightly squeeze very juicy grated apple to prevent an overly wet cake.
Carrots: Use the fine side of a box grater so the carrots soften evenly during baking.
Eggs: Room-temperature eggs combine more readily with the oil and sugar.
Mixing: Fold the dry ingredients into the batter only until combined. Overmixing can produce a tough sponge.
Optional variations: Add 50 g toasted pecans, the finely grated zest of one orange, or replace the vanilla extract with almond essence. These variations are not included in the nutrition or cost calculations.
Serving: The article suggests a light dusting of icing sugar instead of cream cheese frosting, but does not specify an amount. Icing sugar and optional accompaniments are excluded from the ingredient quantities, nutrition and cost.
Storage: Store the cooled cake in an airtight container for up to four days, preferably in a cool place. For longer storage, wrap individual slices securely and freeze for up to three months.
Yield: Eight equal slices from a 20 cm round cake are assumed because the source does not specify a serving count.
Nutrition: Estimated per slice using approximately 150 g prepared carrot, 150 g edible apple, 92 g sunflower oil and all other listed ingredients. The values are calculated for the unfrosted cake.
Cost: Estimated total ingredient cost in Ireland, with prorated quantities of flour, sugar, fruit, vegetables, eggs, oil, raising agents, spices and vanilla. Current official supermarket prices have not been independently verified.
