I hope everyone had a nice Veterans Day! I love seeing everyone's posts and pictures thanking service men & women both past and present. They give so much so we can enjoy this country's freedoms.
This morning, I'm revisiting my third ever blog post, about Vegetables and the most delicious way to them. Though, anything covered in a Cream Cheese Frosting is a winner in my book. There are some slight differences in the recipe below from the original recipe in Edible. It's another treat I crave when the weather begins to cool and the leaves become multicolor. Enjoy!
Harvest Cake Batter
2 Large Carrots, Peeled & Grated
1 Large Parsnip, Peeled & Grated
1 Medium Zucchini, Grated
1 Tart Apple, Peeled, Cored, & Grated
1-3/4 C Flour
1-1/2 tsp Baking Soda
1/2 Salt
1 tsp Cinnamon
1/2 Tsp Ginger
2 Eggs
1/3 Cups Greek Yogurt
1 C Granulated Sugar
1/4 C Brown Sugar
1/2 C Butter
1 tsp Vanilla Extract
Whip the Eggs, Sugar & Yogurt together until fluffy then add Butter & Vanilla. Combine & slowly add the dry ingredients. Lastly, fold in the Fruit & Vegetables. Cook the Batter at 350 for 30 min in a greased & floured 9x13 pan.
Cinnamon-Ginger Frosting
3 Tbs Butter
4.5 oz. Cream Cheese
1-1/2 C Powdered Sugar
1/4 tsp Cinnamon
1/4 tsp Ginger
Cream the butter and cream cheese thoroughly before slowly adding the dry ingredients. Let the cake sit and cool 15 min or so before frosting.
1 C Granulated Sugar
1/4 C Brown Sugar
1/2 C Butter
1 tsp Vanilla Extract
Whip the Eggs, Sugar & Yogurt together until fluffy then add Butter & Vanilla. Combine & slowly add the dry ingredients. Lastly, fold in the Fruit & Vegetables. Cook the Batter at 350 for 30 min in a greased & floured 9x13 pan.
Cinnamon-Ginger Frosting
3 Tbs Butter
4.5 oz. Cream Cheese
1-1/2 C Powdered Sugar
1/4 tsp Cinnamon
1/4 tsp Ginger
Cream the butter and cream cheese thoroughly before slowly adding the dry ingredients. Let the cake sit and cool 15 min or so before frosting.
Happy Baking!
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