Carrot Apple Spice Cake

The transition from fall to winter can always be a tough one. You know what can make a transition easier? This cake! Carrot and apple flavours are a perfect autumn/winter combo, and spice cakes pair well with tea or coffee to complete your cozy ensemble. I always associate Christmas desserts that have cloves and nutmeg, so I’m always excited to pull this recipe out as soon as snow touches the ground. As an added bonus, we get to sneak in some veggies here along with other healthy gems like pumpkin seeds, which are rich in antioxidants and magnesium.

Prep time: 15 min  Cook time: 45min  Total time: 60 min 

Ingredients 

1 and ½ cups of grated apple 

2 cups of grated carrots 

1 tbsp of vanilla 

3 eggs

⅔ cup of avocado, canola or olive oil 

2 cups of flour 

2 tsp of baking powder

1 cup of sugar 

1 tsp of baking soda 

1 tsp of salt 

1 tsp of cinnamon

½ tsp of nutmeg

¼ tsp of cloves 

½ cup of pumpkin seeds

½ cup of chopped almonds 

For the Glaze: 

1 and ½ cups of icing sugar 

1 tsp of vanilla 

¼ cup of milk or cream 

1 tsp of cinnamon 

½ tsp of nutmeg 

Instructions: 

1. Preheat oven to 350 degrees and grease your bundt pan.

2. In one bowl, add your shredded carrots and apple, eggs, oil, and vanilla 

3. In another bowl, add all your dry ingredients (except for the pumpkin seeds and almonds) and mix. 

4. Add your dry ingredients to your wet ingredients and mix well, then stir in your pumpkin seeds and almonds 

5. Pour the batter into your greased bundt pan and cook for 40 to 45 min. 

For the glaze:

1. Mix all ingredients together then slowly add your milk or cream until it comes together. You want the icing to be thick, but runny enough to pour over the cake.