Super Moist Carrot and Apple Cake (Egg Free and with Whole Wheat)

 

Super moist carrot and apple cake studded with nuts and made with whole wheat flour (totally egg free)! This cake is so rich and moist; you will love enjoying these fluffy and soft slices all day long! They are perfect as an evening snack, with ice cream for a decadent dessert or even as an indulgent healthy breakfast!

I am a die-hard baking enthusiast and am always looking for excuses to bake something; either sweet or savory! This was one of those days.  I had just got a bag full of fresh carrots from the grocery store. It had been a long time since I had made carrot cake (you must try my moist carrot cupcakes).

Now, that I am mostly on a health trip, I decided to use whole wheat flour for the batter. When I was rummaging through the refrigerator to get my carrots, my eye fell on a lonely apple on one of the shelves. I am not a big fan of cooking apples (love them fresh and crunchy) but this apple begged to be used soon!

So carrot and apple cake it was! As long as I can remember, I have been using this recipe for carrot cake and it has never failed me. After years of baking, I have come to a stage in my life, where I can take the courage to innovate and change standard recipes to suit availability of ingredients. So, I decided to tweak this tried and tested recipe; halved the ingredients (no kids around to finish a large cake), used whole wheat flour for a healthy element, substituted some of the carrots with grated apple and reduced the oil considerably (hoping it would work in the cake).

Well, apple has plenty of natural sugars, so I reduced the sugar drastically too (fingers crossed) and of course, to make it eggless, used sour milk (vinegar in milk; I find it gives a unique fluffiness to a cake); you can use yogurt too. I detest oily cakes, so oil was reduced too to just ¼ cup for a 9 inch cake!

Once I had adjusted all the elements of the cake, it was time to bake.  A quick mix of the ingredients (no beaters!)and the batter was in the oven. In between household chores, I was dashing to the oven door to see how my experiment was turning out. After about 30 minutes and a toothpick test, the cake was fully baked and the whole house was engulfed in a divine warm aroma of earthy cinnamon!

Yayyy!!! All the effort was worth it and one lonely apple had found its way into my carrot cake!  The tough part was waiting for it to cool. As soon as it was cool enough to cut, my Mom and I had a slice each. The cake had come out amazingly soft and moist; addition of apples had given it a very moist texture.

Please do try this decadent, moist and scrumptious cake and I am sure you will love it too. Just make sure to store leftovers (if any) in an airtight container in the refrigerator, especially during hot weather.

I still have a couple of slices in the refrigerator which I am going to enjoy with a scoop of ice cream for dessert!

For more similar cakes, try: Gulab Jamun Cake, Eggless Chocolate Beetroot Cake, Eggless Date and Cashew Cake etc.

Here is how I made Super Moist Carrot and Apple Cake:

Super Moist Carrot and Apple Cake (Egg Free and with Whole Wheat)
Serves 8
Utterly delicious and moist cake with bursts of carrot and apple in every bite! Made with whole wheat and totally egg free, what is not to love about it!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
263 calories
33 g
2 g
13 g
4 g
2 g
100 g
171 g
17 g
0 g
11 g
Nutrition Facts
Serving Size
100g
Servings
8
Amount Per Serving
Calories 263
Calories from Fat 114
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 2mg
1%
Sodium 171mg
7%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
9%
Sugars 17g
Protein 4g
Vitamin A
47%
Vitamin C
3%
Calcium
5%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup sugar
  2. ¼ cup oil
  3. ½ cup yogurt or sour milk (½ cup milk plus ½ tablespoon vinegar)
  4. ½ teaspoon vanilla essence/extract
  5. 1 cup whole wheat flour
  6. ½ teaspoon to ¾ teaspoon cinnamon powder
  7. ½ teaspoon baking powder
  8. ½ teaspoon baking soda
  9. ¼ teaspoon salt
  10. 1 cups shredded carrots
  11. 1 medium sized apple, peeled and grated (about ½ cup)
  12. ¼ cup chopped cashew nuts or walnuts
  13. ¼ cup chopped pistachios
  14. Few nuts for garnishing
Instructions
  1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
  2. Grease and flour a 9-inch or 8-inch pan (you can line with foil as I did and then grease and flour; guaranteed not to stick to pan); keep aside.
  3. To make sour milk, add ½ tablespoon vinegar to ½ cup of cool milk and mix; keep aside for a few minutes. Add vanilla essence and mix again.
  4. In a medium sized bowl, sift or better yet, whisk whole wheat flour, cinnamon, baking powder, baking soda and salt until totally and evenly mixed. Stir in mixed nuts. Keep aside.
  5. In a large mixing bowl, beat sugar with oil till well mixed; about 2 minutes.
  6. Stir in sour milk or yogurt; give it a quick stir.
  7. Add the flour mixture in batches until fully incorporated and mixed.
  8. Fold in grated carrots and apples. If you feel the mixture is too dry, stir in a teaspoon or two of milk; totally optional.
  9. Immediately, pour the batter into the prepared pan and smoothen with a spatula.
  10. Gently tap the pan on the counter to remove any air bubbles.
  11. Place in the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  12. Place on cooling rack to cool for about 10 minutes.
  13. After 10 minutes, remove from pan, peel off foil and leave on cooling rack to cool completely.
  14. Enjoy scrumptious, decadent and moist carrot and apple cake made with whole wheat flour with your evening cup of chai/coffee, with vanilla ice cream as a dessert or even as a mid morning snack. It is so healthy; you can even have it for breakfast!
Notes
  1. You can substitute all-purpose flour for whole wheat flour.
  2. If you want to omit apple, use 1 ½ cups of carrot for a moist carrot cake.
  3. Double the recipe and bake in a 13x9x2 inch pan.
  4. Instead of cashew nuts or pistachios, you can use walnuts which go perfect with carrot cakes. I did not have any, so I used a mixture of cashew and pistachios.
  5. This cake is super moist because of the added grated apples, so to avoid spoilage, please store leftovers in an airtight container in the refrigerator, especially in the summers.
beta
calories
263
fat
13g
protein
4g
carbs
33g
more
Curry and Vanilla http://www.curryandvanilla.com/

How to make Super Moist Carrot and Apple Cake:

  • Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
  • Grease and flour a 9-inch or 8-inch pan (you can line with foil as I did and then grease and flour); keep aside.

  • To make sour milk, add ½ tablespoon vinegar to ½ cup of cool (room temperature, not hot or warm) milk and mix; keep aside for a few minutes. Add vanilla essence and mix again.

  • In a medium sized bowl, sift or better yet, whisk whole wheat flour, cinnamon powder, baking powder, baking soda and salt until totally and evenly mixed.  Stir in mixed nuts. Keep aside.

  • In a large mixing bowl, beat sugar with oil till well mixed; about 2 minutes.

  • Stir in sour milk or yogurt; give it a quick stir.
  • Add the flour mixture in batches until fully incorporated and until just mixed; do not over mix.

  • Fold in grated carrots and apples.  If you feel the mixture is too dry, stir in a teaspoon or two of milk; totally optional.

  • Immediately, pour the batter into the prepared pan and smoothen with a spatula.
  • Gently tap the pan on the counter to remove any air bubbles.

  • Place in the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Place on cooling rack to cool for about 10 minutes. After 10 minutes, remove from pan, peel off foil and leave on cooling rack to cool completely.

  • Enjoy scrumptious, decadent and super moist carrot and apple cake made with whole wheat flour with your evening cup of chai/coffee, with vanilla ice cream as a dessert or even as a mid morning snack. It is so healthy; you can have it for breakfast too!

  • Enjoy!!

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12 comments

    • curryandvanilla says:

      Thanks so much Mary 🙂 🙂 I am so glad you loved it!!! I am not sure about substituting with gluten free flours as I have not tried that yet..please do let me know if you have success with that as I would love to try too 🙂 🙂

  1. Ashwini says:

    This cake turned out to be simply delicious and super moist. It’s my new favorite and the best among all the cake recipes I’ve tried so far. Thanks for the awesome recipe!

  2. Jhuls says:

    I have heard of apple cake and carrot cake, but not both of them in one recipe. This sounds really delicious. I am glad you made it at this week’s Fiesta Friday party. 🙂

    • curryandvanilla says:

      Thank you so much Jhuls 🙂 Just needed to use up one lonely apple; so I incorporated it in my carrot cake 😀 Happy FF!!

    • curryandvanilla says:

      Hi!

      You can probably leave out the sugar and increase the amount of grated apples; accordingly, reduce the carrots. Cake will be very, very moist but the sugar in the apples will give a natural sweetness to it. You could add a few raisins which will add to the natural sweetness of the cake.

      Please do try and let me know how they turned out 🙂

        • curryandvanilla says:

          Hi, Can you please tell me what exactly went wrong with the cake? I have used 1 cup measurement which is 250 ml. I have not calculated in grams so I will be unable to help you with this.

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