Carrot Apple Easter Cake

Carrot Apple Easter Cake - Candy Coated Culinista

Carrot Apple Easter Cake – Candy Coated Culinista

Nothing beats a carrot cake for Easter dinner and this recipe is one I come back to over and over again even with a few tweaks here and there.

Yield/Serving: 3 – 6” round cakes plus 6 cakelets
Prep Time: 1 hour
Cook Time: approx. 35 – 40 min.
Difficulty level: Time-consuming

Ingredients
Carrot Apple Cake

• 2 ½ cups un-sifted all-purpose flour
• 2 ¼ tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground ginger
• ¾ tsp ground nutmeg
• 1 ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp sea salt
• 1 cup oatmeal crisp maple nut cereal, crushed
• 1 1/3 cup granulated sugar
• 1 tbsp pure maple syrup
• 1 ½ cup vegetable oil
• 3 eggs
• 2 cups carrots, peeled and shredded
• 2 granny smith apples, peeled and shredded
• 1/3 cup fruit mix, chopped
• 1/3 cup walnuts, chopped
• 1/3 cup pecans, chopped

Cream Cheese Buttercream
• 1 ½ cups unsalted butter, at room temperature
• 1 (250g) package cream cheese, softened
• 3 cups confectioners’ sugar
• 1 tsp vanilla extract
• Zest from 1 tangelo

Assembly
Carrot Apple Cake

1. Preheat oven to 350°F.
2. Trace out the shape of the pan on pieces of parchment paper.
3. Spray the pans with vegetable oil spray and place parchment paper inside the baking pan.
4. Using a medium sized bowl, combine flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, sea salt and cereal and mix and set aside.
5. In a large bowl beat sugar, maple syrup, vegetable oil and eggs.
6. Shred carrots and apples using a food processor.
7. Add the carrots, apples and fruit mix until just combined.
8. Incorporate the dry ingredients, using a whisk until just combined.
9. Mix in the nuts.
10. Pour the batter into the three pans and cakelet pans and cook for 35 to 40 minutes or until a cake tester inserted comes out clean.
11. Let cook in pans to cool and then let cool on a wire rack.
Whipped Cream Cheese Buttercream
1. Using and electric stand mixer with the whisk attachment, combine butter and cream cheese.
2. Add in confectioners’ sugar followed by vanilla extract and continue to mix.
3. Lastly add tangelo zest.
Layered Cake Assembly
1. Use a serrated knife, trim tops and even out if necessary to level out the cakes.
2. Smear a little frosting on the silver disc so cake doesn’t move.
3. Place first layer on the bottom layer and spread some cream cheese buttercream frosting over top.
4. Then place the next layer over and spread more cream cheese buttercream frosting over top.
5. Place final layer over and cream cheese spread buttercream frosting over top and along the sides.
6. Place in fridge to let the crumb coat firm up some.
7. When crumb coat is firm using an offset spatula frost the cake entirely.
8. Decorate as desired. I made a swirl pattern on top; added some sprinkles and added some Easter coloured M&M’s.
9. Serve and enjoy.

Tips
• If you are making cream cheese buttercream omit 1/3 granulated sugar from the carrot apple cake, as there is enjoy confectioners’ sugar in the frosting to compensate. Otherwise, keep the full amount of sugar in.

Please Enjoy

My thoughts
Okay so I so love a carrot cake and adding in the apples was just perfect. This cake had a little bit of a Christmas cake feel with the nuts and fruit mix. I loved the amount of cream cheese in this frosting as it didn’t tasty too tangy and the tangelo flecks added a little extra something. I tried a new piping technique on top and it turned out wonderfully with a little bit of sprinkles scattered about. This recipe is really a process of love as it’s time-consuming; but so worth it.

Carrot Apple Easter Cake - Candy Coated Culinista

Carrot Apple Easter Cake – Candy Coated Culinista

Carrot Apple Easter Cake - Candy Coated Culinista

Carrot Apple Easter Cake – Candy Coated Culinista

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Rafanata

Rafanata – Candy Coated Culinista

I had never heard of Rafanata before and it took Jamie Oliver to get me loving this simple little appetizer or lunch dish.

Yield/Serving: 8-12
Prep Time: 20 min
Cook Time: 1 hour & 20 min.
Difficulty level is: Easy

From: Jamie Cooks Italy

Ingredients
• 1 ½ lbs potatoes
• 2 knobs unsalted butter
• 2% milk
• 1 ¾ oz pecorino or Parmesan cheese
• 2 inches fresh horseradish, plus extra to serve
• 3 large eggs
• 3 ½ oz piece of smoked pancetta
• ¾ cup coarse stale bread crumbs

Assembly
1. Peel potatoes, chop into big even chunks, then cook in a pot of boiling salted water for a5 to 20 minutes, or until tender.
2. Drain and leave to steam dry for 2 minutes and return to pan.
3. Add 1 knob of butter and a splash of milk, finely grate in cheese and peeled horseradish and crack in the eggs.
4. Mash ingredients, mix well, season, and put aside.
5. Preheat oven to 400°F.
6. Slice pancetta and place in cast-iron skillet. Over medium-high, heat let the pancetta sizzle and add bread crumbs.
7. Cook until crisp and golden and then mix into the mash.
8. Press mash into the frying pan, smoothing it out with a slight curve.
9. Fry on medium-high heat for 5 minutes, jiggling the pan to create a nice rounded edge.
10. Loose edges with a spatula and life slightly and place the last knob of butter into the pan underneath.
11. Once melted, put a plate on top of the pan, carefully flip over, and slip the rafanata back into the pan.
12. Bake in over for 30 minutes, or until golden and hot through.
13. Place a mixture of small greens and shredded cheese on top.
14. Serve with extra horseradish finely grated overtop, to taste.

Please Enjoy

My thoughts
This is a great little appetizer for dinner guests; just serve a slice with a dollop of creamy horseradish. This recipe did take a lot longer than I expected for the simplicity of it all. The rafanata with its crispy crust and mashed centre with horseradish and pancetta inside adds a flavorful combination I have never tasted before.

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