You can’t go wrong with this super easy cake that’s iced with a gooey cream cheese frosting.

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Servings: 14

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Ingredients

  • 2-1/2 cups (625 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 2 tsp (10 mL) cinnamon
  • 1-1/2 tsp (7 mL) each nutmeg and ginger
  • 3/4 tsp (4 mL) salt
  • 1/2 tsp (2 mL) baking soda
  • 1-1/3 cups (325 mL) vegetable oil
  • 1-3/4 cups (425 mL) granulated sugar
  • 4 Ontario Eggs, lightly beaten
  • 1 tbsp (15 mL) vanilla
  • 3 cups (750 mL) loosely packed coarsely grated Ontario Carrots (3 to 5)
  • 1 Ontario Apple, peeled and chopped
 
Icing:
  • 1 pkg (4 oz/125 g) cream cheese, at room temperature
  • 2 tbsp (25 mL) butter, at room temperature
  • 1-1/2 to 2 cups sifted icing sugar (375 to 500 mL)
  • 1/2 tsp (2 mL) vanilla
  • Squeeze of lemon
 

Instructions

Lightly grease 10-inch (25 cm) Bundt pan. In medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, salt and baking soda.

In large bowl, whisk oil with sugar then eggs and vanilla;
Stir in flour mixture until blended. Stir in carrots and apple. Scrape into prepared pan and smooth top. Bake in 350°F (180°C) oven until toothpick inserted in cake comes out clean, 45 to 50 minutes.

Cool in pan on rack for 15 minutes. Run knife around edge then carefully turn out onto cooling rack to cool completely before icing.

Icing: In large bowl and using an electric mixer, beat cream cheese with butter until smooth and creamy. Gradually add icing sugar until a thick spreadable consistency. Beat in vanilla and lemon juice until blended. Add a little more icing sugar if mixture is too runny to spread. Swirl on top of cake.

Nutritional information

1 Serving:
 
  • Protein: 5 grams
  • Fat: 27 grams
  • Carbohydrate: 60 grams
  • Calories: 500
  • Fibre: 1.5 grams
  • Sodium: 280 mg