Walnut Carrot Apple Cake with Coconut Cream Cheese Frosting

Carrot cake recipes are a dime-a-dozen. So it takes a pretty exceptional recipe to catch my eye. That’s what the Walnut Carrot Cake from Saveur did. The recipe was so interesting because it was a flour-less cake. I’m always intrigued by flour-less cakes because they are great when Passover comes around or for people with certain allergies. Anyway, after making the cake, I felt it was missing a little flavor, so I modified it a bit and now it’s a delicious unique carrot cake recipe packed with flavor! Enjoy!

Recipe (adapted from the Walnut Carrot Cake recipe by Saveur):

 

Walnut-Carrot-Apple Cake:

1 tbsp unsalted butter, for buttering the pans

4 eggs, divided

2 egg whites

1/2 tsp cream of tartar

1/2 cup granulated sugar

1/3 cup light brown sugar, firmly packed

2 cups shredded carrots

2 cups shredded (peeled and cored) granny smith apples

7-oz walnuts

1 cup cornstarch

1/2 tsp baking soda

1/2 tsp salt

1 1/4 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp freshly grated nutmeg

  1. Heat oven to 375˚F. Line two 8-in round cake pans with removable bottoms with parchment paper and grease the pans.
  2. Combine the 4 egg yolks and the brown sugar in a large bowl. Beat on high until light in color and thick. Set aside. Using the grater attachment on your food processor or a hand grater, grate the carrots and apples and fold them into the egg and brown sugar mixture. Set aside.
  3. In your food-processor with the blade attachment, pulse to combine the walnuts, cornstarch, baking soda, salt, cinnamon, ginger, and nutmeg. Keep pulsing until totally ground. Set aside.
  4. In the bowl of an electric mixer beat the egg whites and cream of tartar until foamy. Slowly add the granulated sugar and continue beating until they hold stiff peaks. Gently fold the walnut mixture into the egg whites. Then gently but thoroughly fold the carrot-apple mixture into the egg white/walnut mixture.
  5. Divide the batter evenly among the prepared pans and bake for 25-30 minutes until golden and slightly pulling away from the sides of the pans. Set aside to cool.

Coconut Cream Cheese Frosting:

1/2 cup (1 stick) unsalted butter, room temperature

8-oz cream cheese, room temperature

1 (1 lb) box of confectioner’s sugar (approx 3 1/2 cups)

3 cups sweetened shredded coconuts (optional)

  1. Beat the butter and cream cheese until thoroughly combined.
  2. Add the confectioner’s sugar and beat until completely smooth.
  3. Spread approx 3/4 cup of frosting over the first layer and top with approx 3/4 cup of shredded coconut (if using), leaving a 1/2-in border, and then cover with second layer. Spred the frosting over the whole cake and finish with shredded coconut. Enjoy!

US

%d bloggers like this: