Fall Harvest Cake with Cinnamon Cider Frosting
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-16
Ingredients
  • 2 large carrots, finely shredded or grated
  • 1 large parsnip, finely shredded or grated
  • 1 medium zucchini, finely shredded or grated
  • 1 granny smith apple, peeled, cored and finely shredded or grated
  • 1¼ C flour
  • ½ C whole wheat flour
  • 1½ tsp baking soda
  • ¾ tsp kosher salt
  • 1 tsp ground ground cinnamon
  • ½ tsp ground ginger
  • 3 large eggs
  • 1 C sugar
  • ¼ C firmly packed light brown sugar
  • ½ C vegetable oil
  • 1 tsp vanilla extract
  • ¾ C chopped walnuts
  • Frosting
  • 2 T unsalted butter, room temperature
  • ¾ C cream cheese, room temperature
  • 2 tsp apple cider
  • 1 C powdered sugar
  • Pinch of ground cinnamon, and ¼ tsp for garnish
Instructions
  1. Preheat oven 350 degrees. Grease and flour a 9 inch baking pan.
  2. Mix together eggs, sugar, and brown sugar until light and frothy (hate that word).
  3. Add oil and vanilla, mix until blended.
  4. Add flour, whole wheat flour, baking soda, salt, cinnamon and ginger.
  5. Add carrots, parsnip, zucchini, apple and walnuts. Mix until combined.
  6. Spread batter evenly into pan.
  7. Bake on middle rack in oven until cake is uniformly brown, firm to touch and toothpick/knife comes out clean when inserted into middle of cake (about 45-55 minutes).
  8. Let cool for 15 minutes, then take out of cake pan and place on a cooling rack until completely cool (at least 1 hour).
  9. Make frosting:
  10. Whip together butter, cream cheese and cider for about 3 minutes (note: make sure your butter and cream cheese are soft first or your frosting will be lumpy- gross!).
  11. Slowly add powdered sugar and cinnamon, beat until blended.
  12. Add more powdered sugar and cinnamon as needed.
  13. Frost cooled cake.
Recipe by Homegrown Friends at https://homegrownfriends.com/home/fall-harvest-cake-cinnamon-cider-frosting/