Harvest Cake with Apple Cider Cinnamon Frosting

What You’ll Need:
Cooking spray (with flour or butter, for the pan)
2 large carrots, grated (1 1/2 cups)
1 large parsnip, grated (1 cup)
1 medium zucchini, cored and grated (1 1/4 cups)
1 tart Haralson apple, grated (1 cup)
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
3 large eggs
1 cup sugar
1/4 cup packed brown sugar
1 teaspoon vanilla
1/4 cup buttermilk or 1/4 cup oil
1/4 cup unsweetened apple sauce

For Cider Cinnamon Frosting:
1/4 cup unsalted butter, room temperature
8 ounces low fat cream cheese or 8 ounces cream cheese, room temperature
2 cups confectioner’s sugar
2 tablespoons Emma Krumbee’s Apple Cider
1/4 teaspoon cinnamon

1. Preheat the oven to 350 degrees. Spray or butter a 9 x 9 square pan, line with wax paper, and spray or butter the paper. Set aside. 2. Whisk the flours, soda, salt, and spices together in a medium-sized bowl. In a large mixing bowl, whisk the eggs and sugars until very well blended. Add the vanilla, buttermilk, and applesauce and whisk 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. 3. Spread the batter evenly into the prepared pan. Bake on the middle rack for 35 to 45 minutes, or until the cake tests clean with a wooden toothpick. Let cool for 15 minutes, then invert the cake onto a cooling rack. Remove paper, and invert again onto a serving plate. Cool at least 1 hour more. 4. Meanwhile, make the frosting: In the work bowl of a food processor fitted with the paddle attachment, whip the butter and cream cheese together on medium speed until light and smooth, about 3 minutes. With the machine on low, add the sugar, a little at a time, then the cider and cinnamon. Scrape down the sides of the bowl, increase speed to high, and whip for 2 minutes. 5. Spread half the frosting on the cake and reserve the other half for another use, or split the cake in half horizontally, fill the center with a thin layer of frosting, then frost the tops and sides of the cake.

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