Technically Half a Cake…

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This week I had two old apples rolling around in the produce drawer of my refrigerator for a week and that got me thinking about what I could do with them. I don’t like to waste food, so I was considering a spiced Apple Cake until Z and his son mentioned how much they love Carrot Cake. Problem is, the last time I made carrot cake, we had so much for so long that it felt like a punishment after a few days!

I decided, why not make half?! I baked a half-batch in the same 2 9"-inch cake pans I’d usually use for the full recipe, but instead of 2 layers, I cut each cake right down the middle, spread with thin frosting and then stacked! We also love frosting (I didn’t have cream cheese so I made buttercream - both are delicious) but whenever I frost ‘normally’ it feels like it overpowers the cake. We’re pretty healthy people but love to indulge every now and then, so this thinner frosting may look too light - but it was perfect for all three of us!

This cake stirs together quickly and requires stuff you probably have on hand. I included the full recipe below as well! Let me know what you think in the comments!

For tools - I used my two 9-inch cake pans and my Kitchen-Aid stand mixer for the buttercream, but you can also easily use a hand mixer like this one!

Dish Type - Dessert
Serves - 6-8 slices

Ingredients:

For the Half Cake:

Wets

• 1 cup coarsely grated carrots (about 2 medium carrots)

• 1 cup coarsely grated apples, squeeze water gently out (remove core, about 2 soft apples)

• 1/2 cup unsalted butter, melted or 1/2 cup sunflower or coconut oil

• 3/4 cup light brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

Dries

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/8 tsp clove

• 1/4 teaspoon ground ginger

• 1/2 cup chopped walnuts (plus extra for topping, optional)

For the Buttercream Frosting

Note: this makes THIN layers of frosting between layers & on top only - if you want more, double this!

• 1/2 cup unsalted butter, softened

• 1 1/2 cups powdered sugar

• 1–2 tablespoons milk or cream (I used soy-milk)

• 1/2 teaspoon vanilla extract

• Pinch of cinnamon

Instructions:

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Get two pieces of parchment paper that will fit inside 2x 9-inch cake pans. Crumple the paper up tightly and lightly wet it, this helps it fit into the pan easy. Spray parchment with oil or lightly grease them.

2. Prepare the Batter

• In a large bowl, whisk together the melted butter, brown sugar, eggs, and vanilla until smooth.

• Stir in the grated carrots and apples.

• In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

• Gradually add the dry ingredients to the wet mixture, stirring just until combined.

• Fold in the chopped walnuts.

3. Bake the Cake

• Pour the batter into the prepared pan(s) - I weigh the batter then divide evenly to avoid issues.

• Bake for 25, or until a toothpick inserted in the center comes out clean.

• Cool completely on a wire rack before frosting.

4. Make the Buttercream Frosting

• Beat the softened butter until light and fluffy. Gradually add powdered sugar, 1/2 cup at a time.

• Add vanilla extract and a splash of milk or cream to achieve a spreadable consistency.

• For a spiced buttercream, mix in a pinch of cinnamon.

5. Assemble and Decorate

• Spread frosting between the layers, stack, frost the top

• Sprinkle with extra walnuts if desired.

Whole Cake Ingredients (2 thick layers made with 2x 9-inch round cake pans)

Wets

• 2 cup grated carrots

• 2 cup grated apples (remove core, about 2-3 soft apples), squeeze liquid gently out

• 1 cup unsalted butter, melted or 1 cup sunflower or coconut oil

• 1.5 cup light brown sugar

• 4 large eggs

• 2 teaspoon vanilla extract

Dries

• 2 cup all-purpose flour + 2 Tbsp

• 2 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 tsp clove

• 1/2 teaspoon ground ginger

• 1/4 cup chopped walnuts (plus extra for topping, optional)

For the Buttercream Frosting:

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• 2-4 tablespoons milk or cream (I used soy-milk)

• 1 teaspoon vanilla extract

• Pinch of cinnamon

Instructions

• Follow as above but increase baking time to 30-40 minutes, or until a toothpick inserted comes out clean. Check at 30 minutes, then add time as needed.