by Jess Thomson
Makes 16 cake squares | Prep Time: 35 minutes
from Edible Seattle Fall 2008
With spices, a hint of brown sugar, and a seriously addictive frosting, this deception-free cake is sweet enough to qualify as dessert, but with all those vegetables, you don’t need as much oil as you might with regular carrot cake. You may suspect there are too many vegetables, but they’ll all stir in fine.
For cake:
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 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
1/2 cup canola oil
For frosting:
1/2 stick (4 tablespoons) unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups confectioners’ sugar
2 tablespoons apple cider
1/4 teaspoon cinnamon
Preheat the oven to 350 degrees. Butter a 9” x 9” square pan, line with wax paper, and 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 and the oil, 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 45 to 55 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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