Carrot and Apple Oatmeal Cake with White Chocolate Nut Topping

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This Carrot and Apple Oatmeal Cake is a wonderful combination of wholesome ingredients and indulgent flavors, making it a perfect choice for those who love nutritious treats. Packed with freshly grated carrots, sweet apples, and hearty oatmeal, it’s naturally sweetened with dried fruits and stevia, ensuring a delicious and guilt-free dessert. The topping of creamy white chocolate and crunchy nuts adds the perfect finishing touch, making this cake ideal for breakfast, snacks, or even a satisfying dessert.

Table of Contents

  1. Ingredients
  2. Directions
  3. Tips for Success
  4. Serving Suggestions
  5. Customization Ideas
  6. Storage Instructions

Ingredients

For the Cake:

  • Oatmeal: 100 grams (1 cup / 3.5 oz), finely ground into flour. Oats provide a hearty and slightly nutty base, making this cake rich in fiber.
  • Carrots: 2 medium-sized, peeled and blended for natural sweetness and moisture. Carrots also bring a warm earthiness to the flavor.
  • Apples: 2 medium-sized, peeled and blended for a subtly tart and juicy touch. Apples balance the sweetness of the cake.
  • Water: 70 ml (¼ cup / 2.4 fl oz), to help blend the fruits into a smooth puree.
  • Sweetener (Stevia): Adjust to taste for a low-calorie, natural sweetness. You can substitute honey or maple syrup for a richer flavor.
  • Dried Apricots: 40 grams (⅓ cup / 1.4 oz), finely chopped, adding a chewy texture and tangy sweetness.
  • Raisins: 100 grams (½ cup / 3.5 oz), naturally sweet and plump when soaked, enhancing the cake’s moistness.
  • Eggs: 2 large, for structure and binding. Eggs ensure the cake has a light yet sturdy texture.
  • Baking Powder: 10 grams (0.35 oz), for a gentle rise and fluffy finish.
  • Vanilla Extract: 1 teaspoon, for a warm, aromatic undertone that enhances the overall flavor.

For the Topping:

  • Almonds: 20 grams (1/5 cup / 0.7 oz), toasted for a nutty crunch and depth of flavor.
  • Walnuts: 20 grams (1/5 cup / 0.7 oz), toasted to complement the almonds with a buttery flavor.
  • White Chocolate (sugar-free): 30 grams (⅓ cup / 1 oz), melted for a creamy, slightly sweet topping.
  • Yogurt: 1.5 tablespoons, mixed with white chocolate to create a velvety texture.

Additional Needs:

  • Olive Oil: To grease the mold and prevent sticking.

Directions

Step 1: Prepare the Oatmeal

  • Grind the oatmeal in a blender or food processor until it turns into a fine flour. This forms the base of your cake, adding texture and nutrition.

Step 2: Blend the Fruits

  • Peel and chop the carrots and apples into small pieces. Add them to a blender with the water and blend until smooth. This puree will act as the cake’s primary source of moisture and natural sweetness.

Step 3: Mix the Base Ingredients

  • In a large mixing bowl, combine the ground oatmeal, carrot-apple puree, eggs, baking powder, vanilla extract, and stevia. Stir thoroughly until the mixture is smooth and evenly combined.

Step 4: Soak the Dried Fruits

  • Place the dried apricots and raisins in a bowl of cold water for 15 minutes. This helps them plump up and become juicy. Drain well, pat them dry, and chop the apricots into small pieces if needed.

Step 5: Fold in Dried Fruits

  • Add the prepared apricots and raisins to the batter, stirring gently to distribute them evenly. Their sweetness will create delightful bursts of flavor in every bite.

Step 6: Bake the Cake

  • Preheat your oven to 180°C (360°F).
  • Grease a 16 cm (6-inch) cake mold with olive oil, ensuring even coverage to prevent sticking. Pour the batter into the mold and smooth the top.
  • Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly before removing it from the mold.

Step 7: Prepare the Topping

  • Toast the almonds and walnuts in a dry frying pan over medium heat until golden and fragrant. Chop them finely with a knife.
  • Melt the white chocolate using a double boiler or microwave (in 20-second intervals). Stir the yogurt into the melted chocolate until the mixture is smooth and creamy.

Step 8: Decorate the Cake

  • Once the cake has cooled, spread the white chocolate-yogurt topping over the surface. Sprinkle the toasted nuts evenly on top for a crunchy, visually appealing garnish.

Tips for Success

  1. Achieving a Smooth Puree: Blend the carrots and apples thoroughly to avoid any lumps that could affect the cake’s texture.
  2. Grease the Mold Well: Use olive oil generously to ensure the cake releases easily after baking.
  3. Don’t Overmix: Once the dry and wet ingredients are combined, mix just until incorporated to prevent a dense cake.

Serving Suggestions

  • Serve a slice of cake with a warm cup of vitamin tea for a wholesome snack.
  • Pair with a dollop of Greek yogurt or a drizzle of honey for added creaminess and sweetness.
  • Add fresh fruit slices or a sprinkle of cinnamon for a touch of elegance.

Customization Ideas

  • Spices: Add a teaspoon of cinnamon, nutmeg, or ginger for a warming, spiced flavor.
  • Nuts: Swap almonds and walnuts for pecans, hazelnuts, or cashews to suit your taste.
  • Fruits: Replace raisins and apricots with dried cranberries or chopped dates for a different flavor profile.

Storage Instructions

  • Refrigerate: Store in an airtight container in the fridge for up to 5 days.
  • Freeze: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.

Enjoy this nutritious and flavorful Carrot and Apple Oatmeal Cake as a delicious treat that’s both satisfying and wholesome!

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