Everyone is juicing these days, and I get it, it’s the new year and people are looking to be healthy and conscious of their vitamin consumption. The other day after having a ginger- carrot-apple juice, I looked at the empty container and thought that these flavors would taste perfect in a cake. Also, I could get my son to eat them and I could act like I’m thriving by eating a vitamin filled cake. I added coconut and pecans to the equation and a “healthy” cake was born!
Ingredients for Ginger Carrot Apple Cakes:
- 2 – cups sugar
- 3 – eggs
- 1 1/2 – cups vegetable oil
- 1/4 – cup carrot juice
- 1 – tablespoon ginger paste (or finely minced ginger)
- 1 – tablespoon vanilla
- 3 – cups flour
- 1 – teaspoon baking soda
- 1/2 – teaspoon salt
- 1 – tablespoon ground cinnamon
- 2 – cups apple (peeled and cut into 1 inch pieces)
- 1 – cup shredded coconut
- 1 1/4 – cups grated carrot
- 1 – cup chopped pecans
- 1 – stick butter
- 1 1/4 – cups sugar
- 3/4 – cup buttermilk
- 3/4 – teaspoon baking soda
- Preheat the oven to 325 degrees F.
- Spray a 2 cup capacity each mini bundt pan with a non stick baking spray. Set to the side.
- In a large bowl, combine the sugar, eggs, oil, carrot juice, ginger, and vanilla. Mix for 5 minutes until smooth.
- Then add in flour, baking soda, salt, and cinnamon mix well.
- Fold apples, coconut, carrots and pecans into batter. Mix until combined.
- Pour 1 1/2 cups of batter into each prepared bundt pan and bake until a tester comes out clean, about 45 to 50 minutes.
- About 10 minutes before the cake is done, make the sauce: Melt the butter in a small pot, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute.
- Pour the sauce over the hot cake in the pan as soon as you remove it from the oven.
- Let stand 1 hour, then turn out onto a rack to cool completely.