Beet, Carrot & Apple Cake
This Beet, Carrot & Apple Cake is great for any time of year when you want to sneak a few fruits and vegetables in! It's so moist and easy to make and features a delicious spiced glaze. While the glaze is completely optional, it really elevates the cake to a dessert status.
Ingredients
For the Cake
- 1 cup grated carrots peeled
- 1 cup grated beets peeled
- 1 cup grated apple peeled
- 3 eggs well beaten
- 2/3 cup oil canola or olive oil
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 cup chopped walnuts (plus more for garnish, optional)
For the Spiced Glaze
- 1 cup sifted icing sugar
- 1/2 teaspoon vanilla
- 2-3 tablespoons milk
- 1/4 teaspoon nutmeg
Instructions
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Preheat the oven to 350F and grease a bundt pan.
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In a large bowl, mix together the carrots, beets, apple, eggs, oil, vanilla.
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In a medium bowl, sift together the dry ingredients (all remaining ingredients except for the walnuts).
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Stir the dry ingredients into the wet ingredients until well mixed and fold in the walnuts.
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Pour the batter into the prepared pan and bake for approximately 40 minutes or until a toothpick inserted into the middle comes out clean. Invert onto a cooling rack and cool completely.
For the Spiced Glaze
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Mix everything together, starting with 1 tablespoon of milk and gradually adding more until transformed into a thick glaze. You don't want a glaze that is too thin or it will run off the cake! Pour over cake once it has completely cooled.