If you love our recipes- check out our divine confections we make on our storefront (we ship!)
Ingredients
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2 cup fresh diced apples (about 3-4 apples, sweet, gala type are best) no need to peel apples
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1 1/2 cup thinly diced carrot (about 6 carrots)
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1 stick cup butter (room temp)
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3 oz cream cheese
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1.5 cups King Arthur Measure for Measure GF flour
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1 tsp salt
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1 tsp baking powder
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1 tsp baking soda
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1/2 cup Greek yogurt
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1 large eggs
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3 Tbsp vanilla extract
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1/2 cup sugar
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1/2 cup brown sugar
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1/4 cup turbinado sugar (SUB brown sugar if not available able; gives crunch)
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1/2 tsp nutmeg
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1 tsp cinnamon
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1 tsp cardamon
Instructions
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Pre-heat oven to 350
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Dice apples and carrots, set aside.
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In a stand mixer with a paddle attachment, beat cream cheese, butter & sugar on high for 2 minutes.
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Scrape sides. Add egg and beat for another minute on high.
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Scrape sides, add yogurt extract and spices bea ton medium high for for 30 seconds
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Slowly add flour, baking powder, salt, baking soda increments. Mix as little as possible.
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Add apples in when 1/2 flour has been added and lightly mixed.
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If necessary stir with a large spoon to mix all ingredients evenly. Batter will be very thick. As the apples cook they will release a lot of moisture and the cake will have a more traditional and very moist crumb once cooked.
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Toss the carrots in the turbinado sugar and make sure they are all coated well.
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Grease a standard cake pan. Add the batter to the pan. Make sure it spread throughout the pan. It will fill the pan and bake similar to a traditional cake.
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Sprinkle the carrots and their sugar evenly over the top of the cake.
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Bake for approximately 45-55 minutes. The moisture in the apples make it take slightly longer to bake.
If you love our recipes- check out our divine confections we make on our storefront (we ship!)