Carrot & Apple Olive Oil Cake

I recently went apple picking at this beautiful farm in VA. It actually looks like that little water color in the top left corner. I'm not kidding. It was so refreshing to get out into the country for a day and be a total apple nerd. I can't encourage this activity enough.

I used some of said apples to make this amazingly moist cake. Aaaaaand then I spent 20 minutes evening up the edges of section of the cake from where the last slice was taken. Oh it looks a little crooked here. Ok that's straight.. oh wait it's a little bit off here. You know.. important stuff. Obviously eating the remnants.

It's good. It's real good.

The cake is baked in a 13x9 pan. I actually ended up cutting mine in half, frosting with a simple cream cheese frosting (highly recommend, although something with coconut would be nice too!), and making a square layer cake. I added some leaf sprinkles for fall flair and awesome points. 

Ok CLEARLY I'm no professional, but this is pretty adorbs.. amiright?

Soundtrack: These things...



Carrot & Apple Olive Oil Cake

• 1 1/4 sugar
• 2 eggs
• 1/2 cup EVOO
• 2 c ap flour
• 2 tsp cinnamon
• 1 tsp fresh ground nutmeg
• 1 tsp salt
• 2 tsp baking soda
• 2 c peeled, cored and shredded apple
• 2 c shredded carrot
• 
  
• Preheat oven to 350 degrees F. Prepare a 9 X 13 inch pan by greasing and dusting with flour. Set aside.
• 
  
• In a large bowl, blend together the sugar and the eggs. Add the oil and mix until combined. Using a spatula, stir in flour, spices, salt, and baking soda. Don't worry - the batter should be pretty thick at this point. Stir in the carrots and the apples (watch how this step makes the dough-like mixture from the previous step become more like a cake batter and be totally amazed!). Pour batter into prepared pan and smooth the top.
• 
  
• Bake 40 minutes.

PS Watch yo fingas!