Apple and Carrot Snack Cake

This cake is a great lunch-box idea for the kids or yourself! It's moist, delicious; nutritious enough for breakfast and works well as a unique dessert.

Preparation Time: 15

Cooking Time: 1 hour

Servings: 9

Ingredients:

* 1/2 cup (125 mL) butter, softened

* 1 cup (250 mL) packed brown sugar

* 2 Ontario Eggs

* 1 tsp (5 mL) vanilla

* 1-2/3 cups (400 mL) all-purpose flour

* 2 tsp (10mL) cinnamon

* 1-1/2 tsp (7 mL) baking powder

* 1/2 cup (125 mL) milk

* 2 Ontario Cooking Apples (such as Northern Spy, or Empire, peeled, seeded and grated), about 2 cups (500 mL)

* 1-1/2 cups shredded Ontario Carrots (about 2 large)

* Frosting 1 pkg (8 oz/250 g) cream cheese, softened

* 2 tbsp (25 mL)

* 1 tsp (5 mL) lemon juice

* 1/2 tsp vanilla

* 1 cup (250 mL) icing sugar

Preparation:

In bowl, beat butter with sugar until fluffy; beat in eggs and vanilla. In a spearate bowl, whisk together flour, cinnamon, baking powder and salt. Stir into butter mixture alternately with milk, making 2 additions of dry ingredients and 1 of milk. Fold in apples and carrots.

Scrape into parchment paper-lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until puffed and golden brown and cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Frosting: In bowl, beat cream cheese with butter until smooth. Beat in lemon juice and vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover and refrigerate for up to 2 days.)

Courtesy of Foodland Ontario