Harvest Bundt Cake

Name: Harvest Bundt Cake
Ingredients: 4 carrots peeled & grated; 1 zucchini large, or 2 small, peeled & grated; 1 apple large, or 2 small, peeled & grated; 3/4 cup white sugar; 1/2 cup brown sugar; 2 eggs; 1 teaspoon cinnamon; 1/2 teaspoon ground cloves; 1 teaspoon vanilla; 1/2 cup canola oil; 1/2 cup whole milk; 2 cups self rising flour; 2 cups confectioner's sugar; 1 teaspoon vanilla; 3 tablespoons milk

15 ingredients

7 steps

Ingredients

4 carrots peeled & grated
1 zucchini large, or 2 small, peeled & grated
1 apple large, or 2 small, peeled & grated
3/4 cup white sugar
1/2 cup brown sugar
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon vanilla
1/2 cup canola oil
1/2 cup whole milk
2 cups self rising flour
2 cups confectioner's sugar
1 teaspoon vanilla
3 tablespoons milk

Directions

1

Preheat oven to 350 degrees F. and grease a bundt pan.
2

Place the grated zucchini and apple in a strainer and drain excess juice.
3

In a large bowl, whisk together sugars, eggs, spices, vanilla, oil and milk until well combined. Add grated carrots, zucchini and apple.
4

Add flour 1/2 cup at a time, folding the batter between each addition.
5

Pour batter into bundt pan and bake for about 35 minutes or until cake tester comes clean.
6

In a small bowl, whisk ingredients for icing and drizzle liberally over cooled bundt.
7

Serve and enjoy with coffee or tea, for breakfast or dessert.