I wanted to share lots of other yummy autumnal treats; one of my favorites is this apple cider cake. Full of carrots, apples and other fresh textures, this cake is moist, full of Fall flavor and oh so versatile. This time I used orange sweetened cranberries, but you could use raisins instead – get creative! Try this cake in a bundt pan or a sheet pan, frost it or not – it’s delicious any way you slice it. Enjoy!
- 8 Tbs. butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
- 2/3 cup granulated cane sugar
- 3 eggs
- 1 1/4 cup chopped, peeled carrots
- 3/4 cup chopped, peeled apples
- 1/2 cup raisins
- 1/2 cup grated coconut
- 2/3 cup Samuel Smith’s® Organic Apple Cider (carbonated; gluten-free)
- 2 1/2 cup Jules Gluten Free™ All-Purpose Flour
- 1/2 tsp. baking soda
- 2 tsp. gluten-free baking powder
- 2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
Preheat oven to 350º F (static) or 325º F (convection).
Oil a 9 x 13 inch baking pan.
In a large food processor, chop the apples and carrots. Mix together in a bowl with the raisins and coconut and set aside.
Cream the butter and the sugar until light and fluffy. Mix in the eggs and blend until incorporated. Stir in the carrot-raisin mixture. Pour in the apple cider and mix. Gradually stir in the Jules Gluten Free™ All Purpose Flour, together with the remaining dry ingredients.
Pour the batter into the prepared pan and use a rubber spatula to smooth the top. Bake in the preheated oven for 20 – 30 minutes, just until a cake tester inserted into the center of the cake comes out clean. When cooled, frost with Sour Cream Frosting.