Delicious Apple Carrot Snack Cake (Keto & Whole30)
Servings: 20 mini-cakes
Print RecipeThis apple carrot snack cake is just one of those things that is very regular yet somehow elevates the mood every time. Enjoy this healthy low-carb cake without guilt!
Equipment
- Bowl
- Skillet
- Heat Resistant Tray
Ingredients
Apple Carrot Filling
- 6 apples (grated)
- 3 carrots (grated)
- 30-40 g butter (2 thick slices)
- 1 handful raisins
Cake Batter
- 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 (at room temperature)
Topping
- 100 g blackberries (fresh or frozen)
Instructions
- Add grated apples and carrots to a skillet. Also add the raisins used for the cake filling and the butter.
- Cook the apples and carrots over medium heat, until their natural juices have evaporated from the skillet.
- Steer constantly, making sure 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: almond flour, coconut flour, raisins, cinnamon powder, vanilla powder and Himalayan salt. Add this mixture of dry ingredients over beaten eggs and slowly incorporate forming a 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.
- Lastly, incorporate the extra virgin coconut oil which should be at room temperature.
- 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 beaten 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 at least 3 days.
Notes
Since this cake is soft out of the box, you won’t need to use any kind of levering agent, like baking soda or baking powder,
This cake is great when served hot from the oven or cold from the fridge. It’s perfect as breakfast or when served as a quick healthy snack.
Since this cake doesn’t contain added sugar, we use raisins to add a bit of sweetness while keeping the cake in the low-carb zone. If you like your cake a bit sweeter, feel free to add even more raisins or simply use a knife to cut the raisins so they’ll release their sweetness better.