Harvest Bundt Cake

By ladygourmet

Ingredients

• For Bundt
• 3-4 carrots, peeled & grated
• 1 large (or 2 small) zucchini, peeled & grated
• 1 large (or 2 small) apple, peeled & grated
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon vanilla
• 1/2 cup canola oil
• 1/2 cup whole milk
• 2 cups self-rising flour
• For Icing Drizzle
• 2 cups confectioner's sugar
• 1 teaspoon vanilla
• 2-3 tablespoons milk

Preparation

Step 1

Preheat oven to 350 degrees F. and grease a bundt pan.
Place the grated zucchini and apple in a strainer and drain excess juice.
In a large bowl, whisk together sugars, eggs, spices, vanilla, oil and milk until well combined. Add grated carrots, zucchini and apple.
Add flour 1/2 cup at a time, folding the batter between each addition.
Pour batter into bundt pan and bake for about 35 minutes or until cake tester comes clean.
In a small bowl, whisk ingredients for icing and drizzle liberally over cooled bundt.
Serve and enjoy with coffee or tea, for breakfast or dessert.