Harvest Cake with Cream Cheese Frosting

Ingredients

For the cake

• 2 large carrots, grated (1 1/2 c)

• 1 large parsnip, grated (1 c)

• 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

• 3 large eggs

• 3/4 c sugar

• 1/4 c brown sugar (packed)

• 1 tsp vanilla

• 1/3 c vegetable oil

For the frosting

• 4 TB butter, room temperature

• 8 oz cream cheese, room temperature

• 2 c powdered sugar

• 2 TB apple cider

• 1/4 tsp cinnamon

Directions

1. Preheat the oven to 350ºF. Butter a 9x9-inch pan, line with parchment, butter the parchment and set aside.

2. Whisk together the flours, soda, salt, and spices in a medium bowl. In a large bowl, whisk the eggs and white and brown 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.

3. Spread the batter evenly in the prepared pan. Bake on the middle rack for 50-55 minutes. Let cool for 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.

4. 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.

5. 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 of days and dip some apple slices in it.