2 cups (500 mL) grated carrot
1 apple, preferably Royal Gala, peeled
2 1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 tsp (5 mL) cinnamon
1 tsp (5 mL) nutmeg
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) melted unsalted butter
3/4 cup (175 mL) milk
2 eggs
1 tsp (5 mL) vanilla
Pumpkin Spiced Icing
1 1/4 cups (310 mL) sifted icing sugar
2 tsp (10 mL) pumpkin pie spice
1/2 cup (125 mL) unsalted butter, room temperature
1/2 tsp (2 mL) vanilla
1 block (250 g) regular cream cheese, room temperature
Directions:
Preheat oven to 350°F (177°C).
Oil or spray a 9 x 5-inch (2 L) metal loaf pan. Grate apple and measure out 3/4 cup (175 mL). When measuring carrot and apple, do not pack down. Squeeze measured apple using your hands to remove as much liquid as you can.
In a bowl, whisk flour with baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in the centre. In a large bowl, whisk sugar with melted butter until mixed. Whisk in milk, then eggs and vanilla. Using a fork, stir in grated apple, then carrot until evenly distributed. Pour into dry ingredients and fold together just until no streaks of flour remain. Mixture will be very thick. Turn into prepared pan and spread out as evenly as possible.
Bake in centre of pre-heated oven for 65 to 70 minutes, until a cake tester inserted in centre comes out clean. Remove to a cooling rack. Run a thin-bladed knife around edges of cake. Leave in pan to cool for 20 minutes, then turn out of pan and place back on rack to cool completely. Store at room temperature, covered with a tea towel, and leave overnight before icing. For longer storage, place in a sealed container or freeze.
For the icing, in a bowl, whisk icing sugar with spice. Place butter in a separate bowl and beat with an electric mixer on low speed just until creamy. Add vanilla. Cut cream cheese into 4 pieces. Beat into butter using low speed, 1 piece at a time, just until incorporated (beating too much will cause thinning). Add about one-third of the icing sugar mixture and beat on low just until mixed in, scraping sides of bowl and beaters occasionally. Gradually beat in remaining icing sugar mixture just until smooth. If too thin, beat in a little more icing sugar. Cover and refrigerate for about 1 hour before spreading on cake. Add more natural goodness, if desired, with a scattering of crisp apple chips—sold in bags in the chip section of grocery stores.
Serves 8
