Edible Seattle is one of my favorite publications. I’m sorry to say I still don’t subscribe. Although, it’s to their benefit because then I pay the higher price for each issue. Recently, I rescued an old copy (last fall) that was melting into the pile on my counter and remembered that there was a recipe I wanted to try.
Last year when I went to Taste Washington!, the rep for Edible Seattle gave me this particular issue and raved about the Harvest Cake. Apparently, they had a ton of positive feedback on this cake.
Since my husband’s little glucose problem has changed our family’s “dessert every night” policy (trust me, our pants are glad for the change), I’ve been looking for a reason to bake a cake. It just so happened to be my mom’s 29th birthday (again) this week. A perfect occasion for Harvest Cake.
When you see the ingredients, you’ll be a little puzzled. But this cake is AMAZING! I’ve altered the original recipe, but thought I’d put the original amounts in parentheses so you can judge for yourself. Happy Harvest.
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.
Dare I say a “healthy cake”? Yeah, I dare. That’s right. And it’s oh so yummy.