Carrot and Apple Cake

Mabon is known as the second harvest, the festival of fruits and the celebration of abundance. This is also the time of apple picking which is why there are apples to spare for all sorts of meals. Carrots are typically also ripe for the picking this time of year, and it is well-known that the combination of carrots and apples can be divine. And this is true. If you don't believe me, try this recipe out yourself!

You Will Need:

Note: the measurement is a yogurt cup (200 g).

For the Dough:

• 4 eggs
• 1-2 cups sugar (to taste)
• 2 cups plain flour
• 1 cup oil
• 1 packet baking powder
• 1 packet vanilla sugar
• 1 tsp cinnamon
• 250 g grated carrots
• 350 g grated apples

For the Glaze:

• 200 g cooking chocolate
• 50 ml milk
• 25-50 g butter

Note: you will need more carrots and apples than stated here considering the fact that you will end up throwing away the skin and removing the core. For example, I had 350 g of carrots but after peeling, cutting off the ends and grating off the outermost layer, I ended up with 250 g. Similarly, just over 500 g of apples turned into 350 g ones I peeled the skin and threw away the core. Also, with regards to the glaze, you can eyeball the amount of milk and butter you add to the chocolate to get the kind of consistency you prefer. I just listed the approximate amount of milk and butter that I added to the glaze for a reference.

How To Prepare:

The Dough:

1. Using an electric mixer, mix the eggs, sugar and oil together.
2. Add vanilla sugar and cinnamon to the mix.
3. Mix the flour and baking powder together and gradually add this to the previous mixture and mix well using a wooden spoon.
4. Grate the carrots and apples (yes, just now so the apple doesn't let out too much water) and add them to the mix.
5. Cover your baking dish (preferably a square-shaped, metal one) with baking paper and pour in the mixture. Bake for 45 minutes at 180°C.

The Glaze:

1. Melt the chocolate over steam and add the butter and milk.
2. Stir until the chocolate completely melts and the ingredients permeate each other.
3. While the cake is still warm, pour the glaze over it.
4. Once the cake and glaze have cooled down to approximately room temperature, put them in the refrigerator for a few hours so the glaze can harden.