This cake has mastered a moist crumb with a dense texture and the full flavor of apple and carrots. Pairing this cake with the frosting recipe below, you will find it hard not to have another slice. The poppy seeds add an interestin texture and make it super tasty.
- 2 cups flour
- 3 cups shredded carrots
- 2 medium shredded apples
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsps cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- a pinch of powdered clove
- 1 cup oil
- 1 tsp orange zest
- 4 eggs
- 1/2 cup natural yogurt
- 3 tbsp poppy seeds
Peel and wash carrots and apples. Shred them. In a large bowl combine shredded carrots and apples. Preheat the oven to 350F. Grease the 9x13-inch cake pan and then line the bottom with greased paper.
Combine flour, baking soda, baking powder, ginger, nutmeg and powdered clove, salt and cinnamon. Stir and add to the carrot mixture. Place eggs and sugar in a bowl and beat until frothy. Add oil and orange zest. Continue beating and add yogurt. Mix.
Then add the egg mixture to the carrot mixture, add 2 tbsp poppy seeds , stir until combined. Transfer the batter to the prepared cake pan and bake for 35 to 40 minutes until a toothpick inserted comes out clean. Transfer the cake, still in the pan, to a cooling rack to cool completely then invert it onto a large cutting board.
- 1 (8-ounce) package cream cheese, at room temperature
- 1/2 stick unsalted butter, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 - 2 cups powdered sugar
- 4 ounce white chocolate
- 1/2 cup heavy cream
Place chocolate in a heatproof bowl that fits snuggly in a saucepan. Add cream to chocolate. Half-fill saucepan with water and bring to a simmer. Place bowl on top, making sure it doesn't touch water. Stir with a metal spoon until melted. Let cool.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar, add the cream cheese and beat until smooth, scraping down the sides as needed. Add the cooled chocolate and vanilla extract, beating until combined. Keep it in the refrigerator for at least 2 hours. Spread frosting over cake. Sprinkle with 1 tbsp of poppy seeds.