Healthy Multigrain Carrot Cake with Apples & Nuts
1 hour 10 minutes
855 reads
About Healthy Multigrain Carrot Cake with Apples & Nuts
Start your day the healthy way with this delicious Multigrain Carrot Cake! Bursting with the goodness of multigrain flour, oats, crunchy nuts, and sweet apples, this recipe is a wholesome and satisfying breakfast treat for the entire family. It's naturally sweetened and packed with fiber, making it a guilt-free indulgence.This recipe is surprisingly easy to make, requiring simple ingredients and straightforward instructions. The moist and flavorful cake is perfect for a quick breakfast or a delightful afternoon snack. Get ready to enjoy a cake that’s as good for you as it is delicious!Whether you're a health-conscious individual or simply looking for a tasty and nutritious alternative to traditional cakes, this recipe is a must-try. Prepare to be amazed by the delightful combination of textures and flavors in every bite!
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Recipe Time & More
Prep30 minutes
Cook40 minutes
Total1 hour 10 minutes
Ingredients
Dry Ingredients
- 1 cup Multigrain Flour
- 1/2 cup All-Purpose Flour or soy flour
- 1/2 cup Rolled Oats
- 1 tsp Baking Powder
Wet Ingredients
- 1 cup Sugar granulated
- 2 Large Eggs
- 1 cup Vegetable Oil or soy oil
- 1 tbsp Lemon Juice
Instructions
Prepare the Ingredients
- Preheat your oven to 190°C (375°F). Grease and flour a 9-inch baking pan.
- Grate the carrot and apple. Finely chop the dried apricots and almonds.
- In a medium bowl, whisk together the multigrain flour, all-purpose flour, oats, and baking powder.
Combine Wet and Dry Ingredients
- In a large bowl, cream together the sugar, eggs, and oil until light and fluffy.
- Stir in the lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in Remaining Ingredients
- In a separate bowl, gently combine the grated carrot and apple with 2 tablespoons of the flour mixture. This prevents them from sinking to the bottom.
- Fold the carrot and apple mixture into the batter, along with the chopped almonds and apricots. Mix until everything is evenly distributed.
Bake and Cool
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25 minutes at 190°C (375°F), then reduce the oven temperature to 170°C (340°F) and bake for an additional 10-15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Recipe Notes
Expert Tips for the Perfect Multigrain Carrot Cake
- For a moister cake, add 1/4 cup of unsweetened applesauce to the batter.
- Feel free to experiment with other nuts and dried fruits, such as walnuts, raisins, or cranberries.
- To enhance the flavor, add 1 teaspoon of cinnamon or nutmeg to the dry ingredients.
- Let the cake cool completely before frosting or serving to prevent the frosting from melting.
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Recipe Nutrition
Calories: 844kcalCarbohydrates: 57gProtein: 32gFat: 59gPolyunsaturated Fat: 17.7gMonounsaturated Fat: 35.4gFiber: 16gSugar: 6g
deepti jaitly
Articles: 1
5 Comments
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This is delightful! Thanks for the recipe.
What a delightful recipe! Thanks for sharing.
This looks so good! Can’t wait to cook it.
Such a tempting dish! Thank you.
Absolutely fantastic! Thanks for the recipe.