Autumn has officially arrived, still we have quite the summer feeling here in little Denmark and the sun has been a steady companion during most of September. I have actually reached the point where I long for grey days and colder temperatures. I guess it is a mixture of being a real autumn-girl and being very pregnant. It is easier to feel good about resting on the couch when the sky is grey than when the sun is out. Well yesterday I actually woke up to the sound of rain and felt inspired to begin the morning in the kitchen with a few candle lights, baking a spicy autumn treat.
Since apples are in season right now and juicy apples are abundant in gardens and on the shelves in the super market I thought it was appropriate to use them. I have a crush on both apple cake and moist carrot cake – always with a layer of cream cheese frosting, hence a combination of these two was the first thing that cross my mind. The result was wonderful and the cake is actually half apple & carrot / half batter – which results in a very moist cake. The fairly large chunks of walnuts add a bit of texture and crunch – and the warm spices pack the cake with flavour. I have made the cake twice now and it keeps wonderful for several days in the fridge and is a perfect afternoon treat as well as a little sweet treat along with your breakfast/brunch.
Autumn Apple Cake
100 g sugar
2 tbsp dark syrup, eg. maple or coconut
50 g coconut oil
2 tsp baking powder
1/2 tsp ground cardamom & ground ginger & ground cloves
50 g whole flour
50 g rolled oats
100 g refined flour
1 large carrot
2 handful walnuts
Cream cheese frosting
200 g full fat cream cheese
3 tbsp powdered sugar
1/4 tsp vanilla powder
Juice from 1/2 organic lemon + a little zest
Mix eggs, sugar, syrup and coconut oil and whisk thoroughly until foamy. Add spices, baking powder, oats and flour. Chop apples in small dices. Chop walnuts and grate the carrot finely. Add everything to the batter and mix it all together. Place the batter in a lined baking tray. Bake the cake at 160 ºC/325 ºF (with fan) for 40 min. Let the cake cool completely.
Mix the frosting and spread it onto the cake and top with a few walnuts before serving.