A low-sugar, moist children's cake drawing its strength from the natural sweetness of carrot and apple. This recipe, suited to lunchboxes and snacks, meets children's need for something sweet in a healthy way.
Beat the egg and sugar until frothy, then add the vegetable oil and mix.
Add the grated carrot and apple to the mixture and mix.
Sift in the flour, cinnamon and baking powder and mix into a homogeneous batter without overmixing.
Pour the batter into a greased mold. Bake in an oven preheated to 175 degrees for about thirty-five minutes, until a toothpick test comes out clean. Slice once cooled.
Thanks to the natural sweetness of carrot and apple, sugar has been kept low. Contains gluten (flour) and egg. Slice the cake only after it has cooled completely; it keeps for two days in a covered container, or a month in the freezer.
You can increase the fiber content by grating the apple with its skin on. A pinch of cinnamon and grated lemon zest give the cake a warm, fresh aroma.
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