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Harvest Bundt Cake


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Rate this recipe 4.5/5 (19 Votes)
Harvest Bundt Cake 1 Picture


  • 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


Preparation time 10mins
Cooking time 35mins
Adapted from


Step 1

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.


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