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Harvest Cake With Cider-Cinnamon Cream Cheese Frosting Recipe

Harvest Cake With Cider-Cinnamon Cream Cheese Frosting Recipe

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Harvest Cake With Cider-Cinnamon Cream Cheese Frosting

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Ingredients:

Serving

cooking spray (with flour or butter, for the pan)
2 large carrots, grated (1 1/2 cups)
1 large parsnip, grated (1 cup)
1 medium zucchini, cored and grated (1 1/4 cups)
1 tart apple, grated (1 cup)
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
1/2 tsp ground ginger
3 large eggs
1 cup sugar
1/4 cup packed brown sugar
1 tsp vanilla
1/4 cup buttermilk or 1/4 cup oil
1/4 cup unsweetened applesauce or 1/4 cup mashed bananas or 1/4 cup pumpkin puree
1/4 cup unsalted butter, room temperature
8 oz low-fat cream cheese
2 cups confectioners' sugar
2 tbsp apple cider
1/4 tsp cinnamon

Directions:

Preheat the oven to 350 degrees. Spray or butter a 9” x 9” square pan, line with wax paper, and spray or butter the paper. Set aside.
Whisk the flours, soda, salt, and spices together in a medium-sized bowl. In a large mixing bowl, whisk the eggs and sugars until very well blended. Add the vanilla, buttermilk, and applesauce and whisk 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 35 to 45 minutes, or until the cake tests clean with a wooden toothpick. Let cool for 15 minutes, then invert the cake onto a cooling rack. Remove paper, and invert again onto a serving plate. Cool at least 1 hour more.
Meanwhile, make the frosting: In the work bowl of a food processor fitted with the paddle attachment, whip the butter and cream cheese together on medium speed until light and smooth, about 3 minutes. With the machine on low, add the sugar, a little at a time, then the cider and cinnamon. Scrape down the sides of the bowl, increase speed to high, and whip for 2 minutes.
Spread half the frosting on the cake and reserve the other half for another use, or split the cake in half horizontally, fill the center with a thin layer of frosting, then frost the tops and sides of the cake.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	900.97 Kcal (3772 kJ)
Calories from fat	201.9 Kcal
		% Daily Value*
Total Fat	22.43g	35%
Cholesterol	134.87mg	45%
Sodium	981.48mg	41%
Potassium	417mg	9%
Total Carbs	165.08g	55%
Sugars	119.31g	477%
Dietary Fiber	3.69g	15%
Protein	11.95g	24%
Vitamin C	8.6mg	14%
Vitamin A	0.4mg	12%
Iron	1.9mg	11%
Calcium	124.2mg	12%

Amount Per 100 g
Calories	267.2 Kcal (1119 kJ)
Calories from fat	59.88 Kcal
		% Daily Value*
Total Fat	6.65g	35%
Cholesterol	40mg	45%
Sodium	291.07mg	41%
Potassium	123.67mg	9%
Total Carbs	48.96g	55%
Sugars	35.38g	477%
Dietary Fiber	1.09g	15%
Protein	3.54g	24%
Vitamin C	2.6mg	14%
Vitamin A	0.1mg	12%
Iron	0.6mg	11%
Calcium	36.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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