Harvest Bundt Cake

Catherine Cappiello Pappas


With Fall quickly on its way, this month's theme was Autumn Harvest hosted by Stacy over at Food Lust People Love. What better way to greet the new season with a spiced bundt speckled with carrots, zucchini and apples??! The result was an ultra-moist cake, sweet and spiced.


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10 Min
35 Min


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    for bundt:
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    3-4 carrots, peeled & grated
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    1 large (or 2 small) zucchini, peeled & grated
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    1 large (or 2 small) apple, peeled & grated
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    ¾ cup white sugar
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    ½ cup brown sugar
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    2 eggs
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    1 teaspoon cinnamon
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    ½ teaspoon ground cloves
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    1 teaspoon vanilla
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    ½ cup canola oil
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    ½ cup whole milk
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    2 cups self-rising flour
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    for icing drizzle:
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    2 cups confectioner's sugar
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    1 teaspoon vanilla
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    2-3 tablespoons milk

How to Make Harvest Bundt Cake


  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.

Printable Recipe Card

About Harvest Bundt Cake

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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