Preparation time
15 minutes
Ready in
1 hr 15 min
Baking Time: 1 hour
Makes
9 servings
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) Ontario 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) fresh lemon juice
- 1/2 tsp (2 mL) vanilla
- 1 cup (250 mL) icing sugar
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
- Protein: 6 grams
- Fat: 23 grams
- Carbohydrate: 62 grams
- Calories: 475
- Source Of Fibre