close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

AllFreeCopycatRecipes.com

Menu

Free Offer
9 Copycat Dessert Recipes: Easy Dessert Recipes to Make at Home

Try simple dessert recipes that are fantastic and versatile with this FREE e-book! This collection is full of the best recipes inspired by your favorite restaurants that you can make at home.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Apple, Carrot and Zucchini Cake with Ginger and Turmeric

By: Ramona Cuisine from ramonascuisine.com
Updated May 20, 2019
Apple Carrot and Zucchini Cake with Ginger and Turmeric
Apple Carrot and Zucchini Cake with Ginger and Turmeric

"I came to the realisation that I have not posted a cake for quite some time now. It was about time! But this apple, carrot and zucchini cake with ginger and turmeric….?!?! oh boy, it is a cake that reaches a totally different level. Have you thought about having cake and taking your 5 a day? ? This cake gives you just that so it has to be the ultimate cake. This apple, carrot and zucchini cake is to die for. Superbly moist on the inside and crspy on the outside, it the ultimate healthy version of a cake where the 5 a day intake is almost achieved. You will go back for more and more without a doubt."

Notes* increase the sugar quantity if you like your cake any sweeter. I have made it with even less sugar than this and it was still beautiful. The frosting adds to its sweetness so bare that in mind.
* it is very important that the eggs are at room temperature when used.

Serves20

Preparation Time10 min

Cooking Time50 min

Ingredients

  • For the cake:380 g spelt flour light and sweet
  • 225 g butter softened
  • 125 g grated courgette/zucchini
  • 210 g carrot grated
  • 150 g chopped apples
  • 60 g walnuts chopped and toasted
  • 250 g coconut sugar
  • 3 eggs at room temperature
  • 1/2 tsp salt *
  • 1 orange or lemon its juice

Instruction

  1. Preheat oven at 180C or 350F and prepare two oven proof loaf pans (8X4in) by greasing those well with butter or line with parchment paper.

  2. Wash, peel and grate the carrots, courgette and chop the apples.

  3. Toast and chop the walnuts.

  4. Squeeze all the juice out of the courgette by using a clean kitchen towel or by simply squeezing a fair amount of grated courgette between your palms until you managed to squeeze all the juice out.

  5. In a freestanding mixer, mix the softened butter and the sugar until nice and creamy. Add the eggs one by one mixing 30 seconds between them.

  6. Add the orange or the lemon juice, salt (unless using slightly salted butter), vanilla and the freshly grated ginger. Mix for a further 30 seconds until it is all incorporated.

  7. In a separate bowl, mix the flour with the soda bicarbonate, baking powder, turmeric and cinnamon powders as well as the freshly grated nutmeg.

  8. Fold the dry ingredients into the butter mixture and mix with a spatula until incorporated.

  9. Add the grated carrots, courgette and chopped apple and the toasted and chopped nuts. Mix all in with a spatula.

  10. Pour the cake mixture into the prepared tins and bake at 180C in the middle of the oven for about 50 min until it bounces back when pressed slightly and gently in the middle or until they become nice and golden brown. Turn midway if necessary.

  11. While the cake is baking prepare the frosting by whisking the cream cheese with the sugar and the lemon or orange juice. Add as much lemon/orange juice as needed until it gets to the desired fluidity/consistency, enough to make a beautiful drizzle.

  12. Allow the cakes to cool completely on a cooling rack before drizzling the frosting. Enjoy ?!

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Chili's Monterey Chicken Copycat

This Chili's Monterey Chicken Copycat recipe has everything you could want in a chicken entree. It's super cheesy, perfectly seasoned… Continue reading: "Chili's Monterey Chicken Copycat"

Something worth saving?

Register now for FREE to:

  • SAVE all your favorite recipes
  • ADD personal notes
  • QUICKLY reference your recipes

 

Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Subscribe Terms of Service Unsubscribe

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.

I Love It