This cake is a great lunch-box idea for the kids or yourself! You can skip the icing, if you wish. It’s moist, delicious; nutritious enough for breakfast and works well as a unique dessert.
Preparation Time: 15 minutes
Baking Time: 1 hour
Serves: 9
Ingredients:
•1/2 cup (125 mL) butter, softened
•1 cup (250 mL) packed brown sugar
•2 Ontario eggs
•1 tsp (5 mL) vanilla
•1-2/3 cups (400 mL) all-purpose flour
•2 tsp (10 mL) cinnamon
•1-1/2 tsp (7 mL) baking powder
•1/4 tsp (1 mL) salt
•1/2 cup (125 mL) milk
•2 Ontario cooking apples (such as Northern Spy, or Empire, peeled, seeded and grated), about 2 cups (500 mL)
•1-1/2 cups (375 mL) shredded Ontario carrots (about 2 large)
Frosting:
•1 pkg (8 oz/250 g) cream cheese, softened
•2 tbsp (25 mL) butter, softened
•1 tsp (5 mL) lemon juice
•1/2 tsp (2 mL) vanilla
•1 cup (250 mL) icing sugar
Preparation Instructions:
In bowl, beat butter with sugar until fluffy; beat in eggs and vanilla. In separate bowl, whisk together flour, cinnamon, baking powder and salt. Stir into butter mixture alternately with milk, making 2 additions of dry ingredients and 1 of milk. Fold in apples and carrots.
Scrape into parchment paper-lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until puffed and golden brown and cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Frosting: In bowl, beat cream cheese with butter until smooth. Beat in lemon juice and vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover and refrigerate for up to 2 days.)
Nutritional Information:
1 piece of cake:
•Protein: 6.0 grams
•Fat: 23.0 grams
•Carbohydrates: 62.0 grams
•Calories: 475
•Source of Fibre
– Recipe & photo courtesy of Foodland Ontario
