Recipe by Alexandra Zohn

Carrot-Apple Honey Cake

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Parve Parve
Easy Easy
8 Servings


- Gluten - Egg
50 Minutes

This is a healthy treat made with whole grain flour, no white sugar, a fruit, a veggie and an incredibly pleasant taste. It’s good to start the New Year eating something this good for our bodies and our taste buds! It also makes a great breakfast the following morning, if there’s any left over…


Carrot-Apple Honey Cake

  • 1/2 cup extra virgin olive oil

  • 1/3 cup honey, plus more for drizzling

  • 1/3 cup silan (or pure maple syrup)

  • 2 eggs

  • 1/4 cup unsweetened applesauce

  • 1 and 1/2 cups spelt flour

  • 1 and 1/2 teaspoons baking powder

  • 1 and 1/2 teaspoons baking soda

  • 1/2 teaspoon sea salt

  • 1 and 1/2 teaspoons cinnamon

  • 3/4 teaspoon nutmeg

  • 10 ounces carrots, tops trimmed and sliced

  • 1 Granny Smith apple, cored and finely diced (skin on)


Prepare the Carrot-Apple Honey Cake


Preheat oven to 325 degrees Fahrenheit. Line bottom of a nine-inch round cake pan with parchment paper and oil the sides. Set aside.


In a large bowl, whisk the oil, honey, silan (or maple), eggs and applesauce. Set aside.


In another medium bowl, whisk (with a clean tool) spelt flour, baking powder, baking soda, salt, cinnamon, and nutmeg, until well mixed.


Pour liquid mixture onto dry mixture and whisk until a batter is formed. Add in shredded carrot and diced apple, mixing in with a spatula. Do not overmix, but make sure carrots and apple are evenly distributed.


Place batter in the prepared pan and bake until a toothpick inserted in the center of cake comes out clean, about 30 minutes.


Cool for 10 minutes. Unmold cake and let cool completely. Drizzle each slice with extra honey when serving.

Carrot-Apple Honey Cake

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