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Apple and carrot cake

Apple and carrot cake on a plate, with fruit and tableware around it

Natasha Liviero infuses warm spices into this comforting cake that remains moist for days.


Photographs: Natasha Liviero


Apple and carrot cake

(Makes 1 x 20cm cake)


Ingredients:

100g granulated white sugar

40g dark brown sugar (I used muscovado)

1 orange zest

140g flour, sifted

6g baking soda

2g salt

6g cinnamon

½ tsp ginger

½ tsp nutmeg

½ tsp all spice

1/4 tsp cloves

60g neutral oil

2 XL eggs

50g apple sauce/Greek yoghurt

120g carrots, peeled and shredded

120g apples, peeled and shredded

(I used Granny Smith apples for tartness)

70g pecans/walnuts, roasted and

roughly chopped


Icing:

120g egg whites

200g granulated sugar

300g butter

2 tsp cinnamon

40g apple sauce

Pinch salt

16g orange liqueur/rum


A pile of carrots

Close-up image of a slice being taken from the cake

A slice of cake on a fork

Method:

  1. Preheat the oven to 170℃ and line the base of a 20cm springform cake tin. Grease the sides.

  2. Add the sugars to the bowl of a stand mixer.

  3. Add the orange zest and with your finger tips massage the zest into the sugar until fragrant.

  4. Add the flour, baking soda, salt and all the spices and blend with a paddle attachment until evenly distributed

  5. In a jug, whisk together the oil, eggs and apple sauce.

  6. Add the wet mixture to the flour mixture and mix until just combined.

  7. Add the carrots, apples and pecans and mix until just combined.

  8. Pour the batter into the prepared cake tin, smooth the surface and bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean.

  9. Leave the cake to cool in the tin before removing and placing on a serving plate.

  10. To make the icing, add the egg whites and sugar to the bowl of a stand mixer and whisk by hand until just combined.

  11. Place the bowl over a pot of simmering water (the bowl should not touch the water) and gently whisk until it reaches 70°C.

  12. Return the bowl to the stand mixer and whisk on high for 10 minutes.

  13. On low speed, slowly add the butter. Once all the butter has been added, swap the whisk for a paddle attachment and beat on medium speed until silky smooth. Add the cinnamon and apple sauce and beat until combined.

  14. Place the icing in a piping bag and pipe kisses over the surface of the cake.

  15. Store the cake in an airtight container.



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