Particular ingredients of this recipe, are the sugars. The Muscovado Sugar which is a non-centrifugal cane sugar. It has a complex flavor, the texture is like wet sand and it contains more minerals than an average sugar. The other ingredient is molasses of sugarcane which is not very sweet but gives more chewiness and flavors to the cake.

Ingredients

Preparation

♨️ Preheat the oven 180C°/350F° and cover the baking pan with parchment paper.

– In a big bowl, add the shredded carrots, grated apple, sugars and molasses, eggs, melted butter, and coconut oil, followed by orange peel marmalade.

– Mix them well, the molasses of sugarcane takes time to fully spread in the batter.

– Sieve the flour into the mix and add the walnuts, cinnamon, vanilla followed by baking soda

– Pour the batter in the baking mold in my case it was 22cmx12cm. (8.6inx4.7in)

⏳ Bake for 1 hour and 10 mins (70 min) in the middle rack on 180C°/350F°, then turn off the oven and let it stay for another 15 mins in the closed oven.

➡️ If the mold is bigger, the time of baking becomes shorter. Always do the toothpick test before removing it from the oven.

For the frost: Whisk the cream (very cold) with sugar, when stiffen add the cream cheese and continue to mix. For a touch of freshness, add a bit of orange peel marmalade or Lemon zest.

➡️ When the cake cools down completely cover the top with frost.

Notes

• The carrot cake will be more delicious the day after.
• If you don’t have molasses of sugarcane replace it with another sweetener like whole brown sugar, divers sweeteners gives richer flavors to the cake.
• Instead of an apple, you can use pineapple to give the cake a sour touch.
• Using brown nonfilter sugar enriches the flavor of the cake without making it too sweet and cause an insulin spike

Enjoy! ☺️

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