Last month we were introduced to a fun new baking group called Bundt Bakers.
Mom and I have an infinity for bundts, in case you couldn't already tell. Check out a few of our favorites here, here and here!
We are pleased to be a part of such a group of like-minded bundt lovers. The group gathers once a month, sharing their recipes for that month's theme.
With Fall quickly on its way, this month's theme was Autumn Harvest hosted by Tux over at Brooklyn Homemade. 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.
I have never baked with zucchinis before, but since everyone loves carrot cake, why not? ...I cannot express how delicious this cake was. Paired with coffee (or tea), this cake is perfect in the morning and in the evening after dinner. I strongly suggest you give it a try. You cannot even taste the veggies 😉
Print#BundtBakers: Harvest Bundt Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Ingredients
For Bundt:
- 3-4 carrots, peeled & grated
- 1 large (or 2 small) zucchini, peeled & grated
- 1 large (or 2 small) apple, peeled & grated
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon vanilla
- 1/2 cup canola oil
- 1/2 cup whole milk
- 2 cups self-rising flour
For Icing Drizzle:
- 2 cups confectioner's sugar
- 1 teaspoon vanilla
- 2-3 tablespoons milk
Instructions
- 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.
Nutrition
- Serving Size: 12
- Applesauce Cranberry Bundt Cake by Lauren at Sew You Think You Can Cook
- Applesauce Spice Bundt Cake by Carola at En la Cocina de Caro
- Applesauce Walnut Raisin Cake by Renee at Magnolia Days
- Carrot Bundt Cake with Maple Cream Cheese Frosting by Cassie at Cassie's Kitchen
- Chocolate Caramel Apple Bundt Cake by Teri at The Freshman Cook
- Chocolate Zucchini Bundt by Tara at Noshing with the Nolands
- Fig and Caramelized Walnut Bundt Cake by Beatriz at I Love Bundt Cakes
- Harvest Bundt Cake by Tammy at Living the Gourmet
- Mini Apple Cobbler Bundt Cakes with Cinnamon Glaze from Lauren at From Gate to Plate
- Old Fashioned Kushaw Bundt by Margaret at Tea and Scones
- Pumpkin and Apple Bundt Cake by Kathya at Basic N Delicious
- Pumpkin and Chocolate Bundt Cake by Aisha at La Cocina de Aisha
- Pumpkin Cream Cheese Bundt Cake with Pomegranate Syrup by Patricia at Patty's Cake
- Pumpkin Espresso Bundt by Kelly at Passion Kneaded
- Sherried Pumpkin Bundtlettes by Laura at The Spiced Life
- Spiced Harvest Bundt Cake with Cream Cheese Glaze by Tux at Brooklyn Homemaker
- Spiced Pumpkin Bundt Cake by Kaylin at Keep it Simple, Sweetie
- Sweet Potato Brioche Bread by Jane at Jane's Adventures in Dinner
- Sweet Potato Pecan Spice Cake with Toasted Pecan Glaze by Stacy at Food Lust People Love
- Triple Chocolate Pumpkin Spice Bundt Cake by Terri at Love and Confections
Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.
If you are a food blogger and would like to join us, just send an email with your blog URL to [email protected]. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.
Linkups:
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Foodie Fridays at Rattlebridge Farm
Foodie Friday at Simple Living & Eating
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Friday Favorites
Eat. Create. Party!
The Weekend Retreat
The Weekend Social
Foodie Fridays with the Seaman Mom
Freedom Fridays
Feathered Nest Friday
Fabulous Finds Fridays
Weekend Potluck
Best of the Weekend
Show Stopper Saturday
Weekeend Bloggy Reading
G'Day Saturday
SNF Linky Party
Party Time
Home & Garden Thursday
Full Plate Thursday
Thursday Favorite Things
Showcase Your Talent Thursday
Link Party
Inspire Me Thursday
Also find this recipe here:
Cook Eat Share
Foodista
Key Ingredient
Just A Pinch
Roxanne says
This was delicious, but it took about an hour in my oven at 350. I imagine it varies a bit with the size of the produce. I didn’t have (or like) cloves so I substituted mace and it was excellent. I was out of confectioners’ sugar so I made a caramel glaze and yum! (Melt one stick of butter, stir in a cup of brown sugar and 2oz half n half, bring to a boil, remove from heat and add a tsp vanilla and a pinch of salt if desired.) In retrospect, I think if I do it again w caramel sauce, I’ll cut back on the sugar in the cake a little. Yummy moist cake!
Roxanne says
I’m making this now and it was still very wet and raw at 35 min. At 45 min the internal temp is still only 145 degrees F so I’ll keep going! It smells amazing and I’m making a caramel glaze since I don’t have any confectioners’ sugar.
bellini says
Such an excellent way to get in all your veggies;-)
Miz Helen says
What a fun baking group, your cake looks awesome! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Bea and Mara says
Wowww, love all the veggies and fruit you made the BUndt! Sounds so delicious!!!!!
Stacy says
I'll bet this smelled fabulous while in was baking, Tammy! What a great combination with the apple and zucchini for flavor and moisture. So glad you could join us this month!
Lauren Everson says
I love the idea of carrot and apple! (I'm allergic to zucchini so I'd leave that part out.)
Kathia Rodriguez says
Definitely a very delicious recipe.
Liz says
Wow, what a lovely, moist Bundt cake! I love the idea of combining zucchini, carrots and apples...so yummy!
Living the Gourmet says
Thank you Lizzy!! 🙂
xo,
Tammy<3