This apple carrot snack cake is just one of those things that is very regular yet somehow elevates the mood every time. It’s low maintenance, highly snackable, 100% delicious and so cozy, like any homemade cake should be.
This apple cake is:
- easy to prepare and family approved
- so cozy on a rainy autumn day
- loaded with fresh apples and carrots
- infused with cinnamon for a classic apple cake flavor
- naturally sweet without being too sweet
- creamy and soft, like any cake should be
- excellent with coffee or tea, great as breakfast or snack
- sugar-free and gluten-free
- coming to you, fresh-out-the-oven, in just an hour
Ingredients for this apple carrot snack cake
These are the ingredients that you’ll need in order to make yourself this cake:
- Apples – this is part of the cake filling
- Carrots – the other part of the cake filling
- Butter – we are using butter for cooking the apples and carrots (you’ll see how delicious this is)
- Raisins – work great in apple cakes, plus they’re an easy way to make a delicious sugar-free cake
- Almond Flour – we use it to make a healthy cake, as opposite to using all-purpose flour
- Coconut Flour – like almond flour, we use coconut flour to put together one a healthy cake
Cinnamon – apple cakes don’t work without cinnamon, or so my wife says
- Vanilla – don’t you find vanilla flavor amazing?
- Salt – helps balance the sweetness of the cake, as well as its fatty content
- Eggs – help the batter stay together, plus they’re a nutrient powerhouse
- Coconut Oil – make the batter creamy and moist, plus adds plenty of those healthy fats to our cake
How to make this apple carrot snack cake
You don’t have to be an expert chef to make this cake. These are roughly the steps you’ll have to follow (see recipe for complete details):
- Pre-cook the apples and carrots in a skillet.
- Mix together all dry ingredient and add beaten eggs, forming a batter.
- Incorporate the apple carrot mixture into the batter.
- Pour the batter into a tray and decorate with fresh or frozen berries.
- Bake in the oven for 30-40 min until toothpick comes out clean.
- Remove from the oven when done and set aside for 10 min to cool down.
- That’s about it! Enjoy this cake fresh or store it in the fridge for at least a few days.
Let’s customize this apple carrot cake!
Why stop at this recipe when you can create endless variations? Here are a few quick ideas to get you started:
- Add different nuts inside the batter – walnuts and pecans are always great but don’t add too many or your cake could become too oily.
- Use different types of berries – blueberries, raspberries, cranberries or strawberries are great choices.
- Use a few chocolate squares inside the cake or on top. 85% dark chocolate is my favorite, but you can also use 99% if you’re up for it.
- Eat this cake with 1 tbsp of full-fat whipped cream on top of each serving of cake.
I hope you’ll enjoy this low-carb apple carrot cake as much as we did. Thanks for reading and, if you make this recipe, be sure to let me know how it turned out. Leave a comment, share a photo and tag it #refreshmyhealth on Social Media!
Have you made low-carb apple carrot cake like this one before? Would you give this apple carrot snack cake a go? Share below!
Delicious Apple Carrot Snack Cake (Keto & Whole30)
Apple Carrot Filling
- 6 apples (grated)
- 3 carrots (grated)
- 30-40 g butter (2 thick slices)
- 1 handful raisins
- 100 g almond flour
- 100 g coconut flour
- 2 small handful raisins
- 1 tsp cinnamon powder
- 1/2 tsp vanilla powder
- 1/2 tsp Himalayan salt
- 7 medium eggs
- 1 tbsp extra virgin coconut oil
- 100 g blackberries (fresh or frozen)
- Add grated apples and carrots to a skillet. Also add the raisins used for the pie filling, and the butter.
- Cook the apples and carrots over medium heat, until the natural juices have evaporated from the skillet.
- Steer constantly, making sure that the contents of the skillet will not stick. This whole process should take you about 5-10 minutes.
- Once the contents of the skillet are cooked, remove from heat and set aside to cool down.
- We’ll now take care of the cake batter …. Crack the eggs into a bowl and beat them well with a whisk or fork.
- In another bowl mix all the dry ingredients: coconut flour, raisins, cinnamon powder, vanilla powder and the Himalayan salt. Add this mixture of dry ingredients over the beaten eggs and slowly incorporate them into the batter.
- Next, it’s time to incorporate the cooked and cooled apple carrot mixture. Using a spatula, add the contents of the skillet over the batter, mixing gently to incorporate. Take your time as you want to incorporate everything evenly.
- You should end-up with a batter that’s neither liquid nor thick (something in-between). If your batter is too thick, consider adding one more egg. In case the batter turned out on the liquid side, consider incorporating a bit more almond flour or coconut flour.
- Pour the batter into an oven resistant dish (or cast-iron skillet, as I did) and decorate on top with blackberries (use as many as you want).
- Preheat the oven at 180-200 Celsius and bake for 30-45 minutes or until the cake becomes solid. Check regularly to make sure that you don’t over bake, in which case the cake will end-up a bit on the dry side.
- Remove from the oven when ready and set aside for 10 minutes to cool down. Cut into square-like mini-cakes and transfer on a plate.
- DONE! You can serve this cake fresh or store it in the fridge for up to 3 days.