Carrot-Apple-Choco Cake with Pancake syrup Frosting
I love carrot cake. But this is not a traditional carrot cake flavored with cinnamon and spices, because HD hates both carrots and cinnamon!! I know, but boys I tell you :). So this cake is a mix of many many carrot cake recipes I researched. One big change is I added cocoa powder to mask the flavor of carrots! So all you moms out there, you now know how to make your kids and stubborn husbands eat carrots, hehe. I added apples just to give the cake more flavor. The cake is pretty healthy, as it is light on both fat and sugar and has a good serving of veggies. You could substitute the oil with applesauce to make it fat free. The cake by itself is moist, not too sweet and just perfect.
But you always need icing on a cake, right?? I wanted to make something other than a plain butter cream frosting. So while going through my pantry, I saw this pancake/waffle syrup and the idea hit me!! I added 2 tbsp of pancake/waffle syrup to the regular butter cream frosting recipe and substituted the liquid with 2 tbsp of syrup. It tasted yum! I had made this for a dinner with friends and the cake literally disappeared!
For the Cake
All-Purpose flour – 1 cup
Cocoa powder (Unsweetened) – 1 tbsp
Baking Soda – 1/2 tsp
Baking powder – 1 tsp
Canola or vegetable oil – 1/4 cup
Buttermilk – 1/4 cup (or increase the oil by 1/4 cup)
Sugar – 3/4 cup (substitute with brown sugar if you want to)
Eggs – 2 large
Pure vanilla extract – 1/2 teaspoon
Shredded/grated carrots – 3/4 cup (about 3 medium carrots)
Grated apple – 1/2 cup (1 medium apple, I used Red Delicious)
- Preheat oven to 350 F.
- Grease a 9 by 2 inch cake pan (round or square) and flour lightly.
- Cream eggs and sugar until sugar dissolves and the mixture is pale yellow in color.
- Add the oil, vanilla extract and buttermilk. Mix until well blended.
- Sift together the flour, baking soda, baking powder and cocoa powder.
- Add the sifted dry ingredients to the wet ingredients and mix just until everything comes together. Do not over mix, it will make the cake heavy.
- Gently fold in the grated carrots and grated apple into the batter using a spatula or a whisk.
- Immediately pour the batter into the prepared pan. Bake for 30 – 35 mins, until a toothpick inserted at the center comes clean.
- Cool completely and frost the cake. I used the pancake syrup frosting ( recipe given below).
Pancake Syrup Frosting
Confectioner’s sugar – 1 1/4 cup
Pancake/Waffle syrup or Maple syrup – 2 tbsp
Butter – 1/4 cup
Pure Vanilla extract – 1/4 tsp
Milk – 1 tbsp (or more to adjust the consistency)
- Cream the butter, vanilla extract and pancake syrup with a hand mixer.
- Add the confectioners sugar slowly and mix. Adjust the frosting to a spreadable consistency using milk. Mix until smooth and creamy.