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  • Harvest Bundt Cake

    1 vote
    Harvest Bundt Cake
    Prep: 10 min Cook: 35 min Servings: 12
    by Catherine Pappas
    920 recipes
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    Ingredients

    • 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

    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.

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