Carrot and Apple Almond Cake with Ginger and Cardamom

If you read Foodie Underground enough you know that using up CSA vegetables is a common reason for coming up with new recipes. Carrots in particular. Also, it’s root vegetable season, and I want those vegetables in something other than a roasted format. So cake it is.

But I don’t mean overly sweet, bad for you cake. I mean the kind of cake that you can eat with a cup of coffee for breakfast and not feel bad about it for a second. I mean, come on, this cake has a vegetable and a fruit in it.

Carrot and Apple Almond Cake with Ginger and Cardamom on Foodie Underground, photo by Anna Brones

Honey is an ingredient that I have come to use a lot of, because it comes from not far away, and we need more honeybees in the world. I’ve got a honey man at the Saturday morning market. A beekeeper to be exact, who sells a variety of different kinds of honey, all produced fairly locally. Not as locally produced as the honey in the beehives on top of Opera Garnier (no, really), but close. The latest jar is a blackberry bramble honey.

All to say, that if you have another sweetener of choice – for example if live in Vermont and you have a friendly maple syrup producer down the road, in which case I am very jealous – then have at it.

Now, back to the cake.

While there is honey in it, this cake gets its sweetness mainly from the grated carrot and apple, but has the addition of a citrus honey glaze to give it an extra kick, the kind of kick you need in the middle of winter.

Trust me: this is not your average carrot cake.

Carrot and Apple Almond Cake with Ginger and Cardamom on Foodie Underground, photo by Anna Brones

Carrot and Apple Almond Cake with Ginger and Cardamom

Ingredients:

1 cup (5 ounces, 140 grams) raw almonds

2 eggs

2 tablespoons honey

1/3 cup (80 milliliters) olive oil

2 teaspoons freshly ground ginger

2 teaspoons ground cardamom

1 large carrot (about 3 1/2 ounces, 100 grams), finely grated (about 1 cup when grated)

1 medium-sized apple (about 5 1/4 ounces, 150 grams), finely grated (about 3/4 cup when grated)

1/4 cup (60 milliliters) plant-based milk

Glaze:

2 tablespoons honey

About two teaspoons dried citrus peel or zest

Carrot and Apple Almond Cake with Ginger and Cardamom on Foodie Underground, photo by Anna Brones

Preparation:

Preheat the oven to 350°F (175°C).

Finely grind the almonds and set aside.

In a bowl whisk the eggs until frothy, then add the honey and olive oil and whisk until well blended.

Fold in the spices and the ground almonds, followed by the grated carrots and apples. Stir in the milk so you get a batter consistency.

Pour the batter into a springform pan greased with olive oil and bake at 350°F (175°C) for 30 to 40 minutes, until a deep golden brown and the edges are a little darker.

Remove from the oven and let cool for about 10 to 15 minutes.

To make the icing, place the honey and the citrus peel in a small saucepan on the stove and warm on medium heat, continuously stirring so that the honey doesn’t burn to the bottom of the pan. When the honey is in a completely liquid state, remove from the stove.

Drizzle over the cake and using a spatula, carefully spread it out over the cake.

Enjoy!

Carrot and Apple Almond Cake with Ginger and Cardamom on Foodie Underground, photo by Anna Brones

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