Harvest Cake With Cider-Cinnamon Cream Cheese Frosting

"This is an almost healthy cake that has loads of veggies (carrots, parsnip, zucchini), some whole wheat flour, no oil, and is still deliciously moist and sweet. Kids will eat this without complaint! You can also make little cupcakes with these. (If you want to make the original version, replace the applesauce and buttermilk with 1/2 cup oil and cook a little longer.) The original recipe is from the "Edible Seattle" magazine (Oct. 2008)."
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Ready In:
1hr 10mins
16 cake squares




  • 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.
  • 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.
  • 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.
  • 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.
  • 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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  1. Used less sugar. This is one delicious cake!
  2. This is by far the most amazing cake recipe I have ever come across. The cake itself was moist, firm, bouncy, and full of flavor. The cream cheese icing was the perfect touch; didn't take away from the flavors of the cake. I made this for my son's 1st birthday and it was a HUGE hit. EVERYONE loved it and wanted this recipe. Thank you so much to whomever posted this! Absolutely brilliant.


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