Since I am on vacation with less time for blogging, you’re getting two recipes in a row. This cake is also a fine one for Rosh Hashanah, complete with apples, honey and a carrot. Don’t let yourself be daunted by the list of ingredients; this recipe is not as complicated as it looks.
Rosh Hashanah meals often include apples and honey to symbolize a “sweet new year”. In addition, dipping apples in honey is part of the Rosh Hashanah evening home ritual. Apparently the use of apples and honey is a late medieval Ashkenazi addition which is now almost universally accepted.
Ingedients:
3 large eggs (or 2 large eggs plus 2 egg whites)
1/2 cup canola oil
1 cup honey
1/2 cup lightly packed brown sugar
2 tsp pure vanilla extract or brandy
1 1/2 cups whole wheat flour
1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/8 tsp salt
3/4 cup cold tea (green tea is a great choice)
1/4 cup orange juice (preferably fresh)
2 medium apples, peeled, cored, and grated (about 1 cup grated)
1 medium carrot, grated (about 1/2 cup grated)
1. Preheat the oven to 350°F. Spray a 12-cup fluted tube pan with cooking spray.
2. In a food processor fitted with the steel blade, process the eggs, oil, honey, brown sugar, and vanilla extract for 2 to 3 minutes or until smooth and creamy. Don’t insert the pusher into the feed tube while processing.
3. Add the flours, baking powder, baking soda, cinnamon, and salt to the processor bowl. Then add the tea and orange juice and process with several on/off pulses, just until combined. Add the grated apples and carrot and process with several quick on/off pulses, until combined.
4. Pour the batter into the prepared pan and spread evenly. Bake for 65 to 70 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean. Let cool for 15 minutes before inverting the pan and unmolding the cake onto a serving plate.
206 calories per serving, 34.8 g carbohydrate, 1.8 g fiber, 3 g protein, 6.7 g fat (0.7 g saturated), 32 mg cholesterol, 142 mg sodium, 108 mg potassium, 1 mg iron, 45 mg calcium
Source: Norene’s Healthy Kitchen
Hannah's Nook 
Funny, when you have less time, you post a recipe! Recipes are posts that take me a lot of time and energy.
I have some apples I want to use in a dessert; I could make a pie, or I could try your cake. I’m sure I will eventually try this cake, because the combination of apple and carrot sounds delicious.
I haven’t mastered the apple pie, though I would like to. I have a recipe for French apple pie with nutmeg sauce. That’s had me drooling for years, though I don’t think I’ve made it yet. (Could put the nutmeg sauce on an apple crisp, too, come to think of it.)
This cake looks wonderful and I hope to try it for R”H this year. In the past I have had great success with a recipe for honey cake that reputedly came from Leah Rabin z”l. It’s full of moisture and spices and has turned around several honey cake haters in the past. But I think an apple and honey cake sounds like a wonderful addition to my High Holiday recipe collection.
Leora: Let me know if you do make the cake.
Shimshonit: If you want, you could send me your recipe and I’d post it; just as we did for the brown rice recipes.
Thank you for this recipe. This cake “feels” like my dream cake.
Hope it also “tastes” like your dream cake. 🙂