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Harvest Bundt Cake Recipe

by Catherine Pappas

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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