Preparation time: 20 minutes
Baking time: 45 minutes
Serves: 12 to 14

2 1/2 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1 1/2 tsp each nutmeg and ginger
3/4 tsp salt
1/2 tsp baking soda
1 1/3 cups vegetable oil
1-3/4 cups granulated sugar
4 eggs, lightly beaten
1 tbsp vanilla
3 cups loosely packed coarsely grated carrots (three to five)
1 apple, peeled and chopped

Icing
1 pkg (4 oz/125 g) cream cheese at room temperature
2 tbsp butter, at room temperature
1 1/2 to 2 cups sifted icing sugar
1/2 tsp vanilla
Squeeze of lemon

 

Lightly grease 10-inch 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 as best you can. Bake in 350 F oven until toothpick inserted in cake comes out clean, 45 to 50 minutes.

Remove from oven. Let stand 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 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 and side of cake.

Nutritional information

1 serving (when recipe serves 14)
5 g protein
27 fat
60 carbohydrates:
500 calories