Apple Carrot Cake (2 Apples and 1 Carrot)
Ingredients
- 120g Carrot
- 25g Walnut
- 2 Eggs
- 60g Sugar
- 25g Brown sugar
- 80g Vegetable oil
- 3g Vanilla extract
- 115g Cake flour
- 25g Almond powder
- 2g Cinnamon powder
- 3g Baking powder
- 2g Baking soda
- 500g Apple
- 35g Sugar
- 35g Maple syrup
- 2g Cinnamon powder
- 12g Lemon juice
- 200g Whipping cream
- 65g Powdered sugar
- 400g Cream cheese
- 4g Lemon juice
Instructions
Make the carrot cake sheet
- Thinly slice your carrots and chop your walnuts.
- Whisk the eggs (room temperature) with the white and brown sugars until light and dense.
- Whisk in the real oil and vanilla extract.
- Sift in the flour, almond meal, ground cinnamon, baking powder, and baking soda.
- Mix evenly with a spatula, then fold in the shredded carrots and chopped walnuts.
- 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
- Cut up the apples, remove the seeds and skin, and chop them into small pieces and place them in a saucepan.
- 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.
- Add the lemon juice and simmer a little longer, then transfer to a bowl and chill in the refrigerator.
Make the cream cheese filling
- Add the powdered sugar to the fresh cream and whip it to about 50%.
- Whip the chilled cream cheese and lemon juice to stiff peaks.
- Place the cake sheet on a baking sheet and spread the cream flat, then squeeze the cream around the edges only.
- Place the stewed apples inside, flatten and spread a thin layer of cream.
- Repeat the layering and spread the cream all over.
- Place the stewed apples on top, squeeze the cream in between, and finish by brushing the cream all over.
- Chill in the refrigerator for an hour or two before slicing.
