Healthy, moist + rich… it's Harvest Cake!
This recipe is from my friend Julie who has a great food blog. Check it out at Julie Jams.
Photo Courtesy of Julie Jams
Harvest Cake with Cream Cheese Frosting
Butter for the pan
2 large carrots, grated (1 1/2 c)
1 large parsnip, grated (1 cup)
1 medium zucchini, grated (1 1/4 c)
1 tart apple, grated (1 c)
1 1/4 c all-purpose flour
1/2 c whole wheat pastry flour
1 1/2 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon (plus 1/2 tsp ground ginger if you want)
3 large eggs
3/4 c sugar (original calls for 1 c)
1/4 c brown sugar (packed)
1 tsp vanilla
1/2 c canola oil (I think 1/4 c would work just fine)
1/2 stick (4 TB) butter, room temperature
8 oz cream cheese, room temperature
2 c confectioners’ sugar
2 TB apple cider
1/4 tsp cinnamon
Preheat oven to 350 degrees. Butter a 9×9 inch pan, line with parchment, butter the parchment. Set aside.
Whisk together the flours, soda, salt, and spices in a medium bowl. In a large bowl, whisk the eggs and sugars until very well blended. Add the vanilla and the oil, whisking until completely combined. Using a spoon, stir in the flour mixture, then fold in the grated vegetables and fruit, stirring until completely coated with batter.
Spread the batter evenly into the prepared pan. Bake on the middle rack for 50-55 minutes. Let cool 15 minutes, then invert the cake onto a cooling rack. Remove the paper, and invert again onto a serving plate. Cool at least 1 hour more.
Meanwhile, make the frosting. Whip the butter and cream cheese together on medium speed until light and smooth, about 3 minutes. On low, add the sugar, a little at a time, then the cider and cinnamon. Scrape down the bowl, increase speed to high and whip for 2 minutes.
Cut the cake in half horizontally, spread with frosting. Add the top layer and frost the top and sides. There will be extra. Just let it chill out in the fridge for a couple days and dip some apple slices in it.
For Julie's notes on this recipe, go here.
Mark your calendars… I celebrating my blog-a-versary, Hannukah and Christmas with a week of giving you some of my favorite things: