Moist Fruit & Vegetable Cake Recipe

Moist Fruit & Vegetable Cake Recipe

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup rolled oats
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup sugar (can use brown sugar for a deeper flavor)
• ½ cup honey or maple syrup
• ¾ cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup grated carrots (about 2 medium carrots)
• 1 cup grated apple (1 large apple, peeled if desired)
• ½ cup chopped nuts (walnuts or pecans work well)
• ½ cup raisins or dried cranberries
• ¼ cup shredded coconut (optional, for extra texture and flavor)

Instructions

1. Prepare the Oven and Pan
   • Preheat your oven to 350°F (175°C).
   • Grease and line an 8-inch (20 cm) round or square baking pan with parchment paper.
2. Mix the Dry Ingredients
   • In a large bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
   • Stir well to ensure the spices are evenly distributed.
3. Mix the Wet Ingredients
   • In a separate bowl, whisk together the sugar, honey (or maple syrup), vegetable oil, eggs, and vanilla extract until smooth.
4. Combine the Mixtures
   • Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined.
   • Be careful not to overmix; a few lumps are fine.
5. Add the Fruit and Nuts
   • Fold in the grated carrots, grated apple, chopped nuts, raisins, and shredded coconut (if using).
   • Mix until the fruits and nuts are evenly distributed throughout the batter.
6. Bake the Cake
   • Pour the batter into the prepared pan, smoothing the top with a spatula.
   • Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
   • Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
   • Slice and serve as desired. This cake tastes wonderful on its own or with a light dusting of powdered sugar.

Tips

• Storage: This cake stays moist and fresh for up to 3 days if stored in an airtight container at room temperature. You can also refrigerate it for up to a week.
• Substitutions: Feel free to use whole wheat flour for a healthier twist, or substitute half the flour with almond flour for a richer flavor.
• Variations: Add a handful of chopped dried apricots or dates for extra sweetness, or replace the nuts with sunflower seeds for a nut-free version.

Enjoy baking and savoring this hearty and wholesome cake! Let me know if you’d like additional variations or any other recipes.