bakers note: I could actually re-name this cake the olivier dumas cake … he’s requested, and I’ve made it for him, 5 times in 4 weeks. That’s right. Twice in one week. Talk about loving a cake!
There is nothing fancy about this cake.
Nope. Nothing fancy at all.
But sometimes … you don’t need fancy. You just want tasty. And this cake sure is tasty.
Frankly … this cake is deliciously moist and ridiculously addictive (see bakers note above).
Apple – carrot – chocolate chip bundt cake is absolutely fabulous. And you should make it immediately.
The idea came from combining three of my favourite things: carrots, apples and chocolate chips. I love a good carrot cake, and I’m pretty addicted to my friend Robin’s mother’s apple chocolate chip spice cake… it was time to combine both and make this.
I am brilliant.
Oh … and because it’s a bundt cake and not a layer cake … no frosting necessary. All the *hard work* is done before you pop the cake pan into the oven. All that’s left is for you to sit back, relax, allow the smell of freshly baked cake to permeate throughout your home … and then pull it out.
I promise you won’t regret adding this to your list of desserts … or breakfast foods … it goes well, as either, or.
If you really don’t like that it’s not *dressed up* … you can dust it with a little icing sugar. But honestly … I just leave it. This cake can stand up on its own. It’s that good.
apple – carrot – chocolate chip bundt cake
1 ½ c. packed dark brown sugar
1 ¼ c. sunflower oil
1 tsp vanilla
2 1/3 c. flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
1/2 tsp allspice
1/2 tsp cloves
½ tsp salt
10 oz (about 3 large) carrots, peeled and grated
5 – 6 oz (about 2 large) apples, peeled and grated
2/3 c. chocolate chips
This is the part I always do first … grate the carrots and then the apples. You can see from the recipe above that when you combine both ingredients, it’ll feel like you’re adding way too much … but you’re not. You almost want the batter to be completely *overwhelmed* by these ingredients. That’s the secret to baking the most perfectly moist bundt cake.
Heat your oven to 350 F. Spray your bundt pan with non-stick spray and set aside.
In the bowl of your stand-mixer, combine the brown sugar, oil and vanilla. Using your paddle attachment, beat the ingredients at medium speed for about 3 minutes. You want it to get mixed really well. Scrape the sides and bottom of the bowl.
Add the eggs, one at a time, then continue to beat at medium speed for a further 5 minutes. You’re batter will be quite fluffy. Fluffy batter is a good thing.
Meanwhile, combine the flour, baking soda, baking powder, cinnamon, ginger, cloves, allspice and salt together in a bowl.
Turn off the mixer, scrape the sides with a spatula; then pour all the dry ingredients into the wet batter. Mix at a low-speed (I keep my mixer at *stir*). The flour will get incorporated. This shouldn’t take more than a minute (at most). Make sure to scrape the sides of the bowl with a spatula. Then add the grated carrots and grated apples. Stir (I use my mixer for this part too). Finally … toss in the chocolate chips and stir.
Bake the cake for 50 minutes. I usually check it at 40 minutes … and then stick it back in for another 10 minutes.
Perfection every single time.
Allow to cool on a wire rack. Then turn it out and serve on a pretty plate.
If you’re a member of my family … you definitely can’t eat just one slice …