Apple Carrot Cake Recipe

Instructions

Make the carrot cake sheet

1. Thinly slice your carrots and chop your walnuts.
2. Whisk the eggs (room temperature) with the white and brown sugars until light and dense.
3. Whisk in the real oil and vanilla extract.
4. Sift in the flour, almond meal, ground cinnamon, baking powder, and baking soda.
5. Mix evenly with a spatula, then fold in the shredded carrots and chopped walnuts.
6. Place in a baking pan, flatten, and bake at 165 degrees for 60 minutes, remove, cool, and cut into 3 1.5 cm slices.

Make the stewed apples

7. Cut up the apples, remove the seeds and skin, and chop them into small pieces and place them in a saucepan.
8. Add the sugar and maple syrup and bring to a boil, then add the ground cinnamon and simmer over medium-low heat until the liquid is almost gone.
9. Add the lemon juice and simmer a little longer, then transfer to a bowl and chill in the refrigerator.

Make the cream cheese filling

10. Add the powdered sugar to the fresh cream and whip it to about 50%.
11. Whip the chilled cream cheese and lemon juice to stiff peaks.
12. Place the cake sheet on a baking sheet and spread the cream flat, then squeeze the cream around the edges only.
13. Place the stewed apples inside, flatten and spread a thin layer of cream.
14. Repeat the layering and spread the cream all over.
15. Place the stewed apples on top, squeeze the cream in between, and finish by brushing the cream all over.
16. Chill in the refrigerator for an hour or two before slicing.