Second confession: I added carrots and zucchini to this cake mainly to trick the hubs into eating more vegetables. I’ve been doing that to smoothies with great success, so I figured I could push my luck with cake, too. And he fell for it. Mission accomplished.
MASTER MY MISTAKES / COOKING NOTES
Getting the Right Amount of Sweetness: I tried so many different combinations of sweeteners for this recipe. First, I started with honey/muscovado/grated pear, then I tried honey/muscovado/applesauce, and finally settled on maple syrup/grated apple. The versions with applesauce were my least favorite—the cake tasted bland compared to the other loaves I made with grated fruit. I quite enjoyed the honey/muscovado/grated pear, but for the sake of simplicity, I stuck with maple syrup/grated apple.Texture of the Cake: Because this cake is made with gluten-free flours, it will be more crumbly than those made with all-purpose or other wheat flours. It cut nicely into 1/2-inch slices, but the cake gets quite messy when you’re trying to cut them into smaller pieces for sharing.
If you try this recipe, let me know how it goes by leaving a comment or sending me a message! Or take a photo of the food and tag me on Instagram so that I can give you a fist bump. I love seeing your creations! Disclosure: This post contains affiliate links
