Carrot apple cake

Carrot cake is the most favorite for my hubby. This Easter also I wanted to bake some for all of us. I was a little intimidated to apply my recipe for making fluffy cupcakes. So I combined two recipes 1 and 2 to get the below one. This will yield one 6 inch round cake and 12 cupcakes or 24 cupcakes. Thanks to the authors, this is the most successful fluffy carrot cake I have ever baked.

First batch is ready!

Cupcakes and round cake I baked.

Fluffy carrot cupcake.

Ingredients:

Carrot - 2
Apple (small) - 1
All purpose flour - 2 cup
egg - 4
sugar - 2 cup
oil / butter - 1 1/4 cup
shredded coconut (dry) - 2 tbsp
vanilla extract - 2 tsp
orange peel - 1 tbsp
cinnamon powder - 1 tsp
baking soda - 2 tsp
baking powder - 2 tsp
salt - 1/2 tsp
walnut - 1/2 cup
raisin - 2 tbsp

Method:

Shred the carrot. Core, peel and shred the apple.
Preheat oven to 350 deg (175 deg C) for at least 30 minutes before we start baking.
Grease and flour the cake tin. Keep aside.
Beat the eggs in a mixer or using a fork till fluffy. Then add vanilla essence, sugar, oil and beat till its fluffy.
Sift together the flour, baking soda, baking powder, salt TWICE.
Put it in a mixing bowl and add the liquids from mixer.
Mix well
Add the shredded carrot, coconut, orange peel, cinnamon, coarsely chopped walnut and mix slightly.
Now the batter is ready!

Fill the cupcake cups to halfway and bake for 20 to 22 minutes.
6 inch round cake may need 40 - 50 minutes.

6 inch round carrot cake before icing.

Carrot cupcake with cream cheese frosting.

Note:

Take out and cool completely before frosting / icing.
Makes one 6 inch cake and 12 cupcakes.

Serving suggestion:

Tastes great with or without icing.
Approximate energy from 1 cupcake without frosting is 150 K cal.
1 tbsp cream cheese frosting will be 70 K cal.