HARVEST BUNDT CAKE

Harvest Bundt Cake image

Provided by Catherine Cappiello Pappas

Categories Cakes

Time 45m

Number Of Ingredients 17

for bundt:
3-4 carrots, peeled & grated
1 large (or 2 small) zucchini, peeled & grated
1 large (or 2 small) apple, peeled & grated
¾ cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon cinnamon
½ teaspoon ground cloves
1 teaspoon vanilla
½ cup canola oil
½ cup whole milk
2 cups self-rising flour
for icing drizzle:
2 cups confectioner's sugar
1 teaspoon vanilla
2-3 tablespoons milk

Steps:

1. Preheat oven to 350 degrees F. and grease a bundt pan. Place the grated zucchini and apple in a strainer and drain excess juice. In a large bowl, whisk together sugars, eggs, spices, vanilla, oil and milk until well combined. Add grated carrots, zucchini and apple. Add flour 1/2 cup at a time, folding the batter between each addition. Pour batter into bundt pan and bake for about 35 minutes or until cake tester comes clean. In a small bowl, whisk ingredients for icing and drizzle liberally over cooled bundt. Serve and enjoy with coffee or tea, for breakfast or dessert.