Harvest Cake Recipe

We are excited to share a recipe from Melissa Ann Haithcock of A Happy Healthy Heart for this Healthy Harvest Cake! See what Melissa had to say about her cake then read on for the full recipe! 

Creating great recipes is like creating great art. It takes patience, know-how and a little bit of magic. I do it because I love it, because it warms my heart, and at the end, others get to enjoy it and hopefully love it too. One of my favorite ways to cook is bake! I grew up loving to make cookies, cakes, pies, and all kinds of sweets. In the winter my mom, grandmother, aunt and I would even make candy. It’s something that you get to do with the people you love for the people you love. 

When I made this cake, I wanted it to be a centerpiece but not over elaborate. Not only is it delicious but it is also filled with all kinds of nutrients. Mixed in are beets, zucchini, and carrots, which add a lot of richness. This is my go-to cake recipe because it’s not too sweet but brings just enough sweetness to my day whenever it’s enjoyed.

Ingredients :

  • 1 ¼ cups whole-wheat flour
  • 1 ¼ cups all- purpose flour
  • 1 tsp cinnamon
  • 1 ½ teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 cup shredded beets
  • 1 cup shredded zucchini
  • 1 1/3 cup grated carrots
  • ½ cup chopped pecans
  • 1 1/3 cup maple syrup
  • 2/3 cup melted coconut oil
  • 4 eggs
  • For the frosting:
  • 1 ½ cups confectioners’ sugar
  • 2 teaspoons almond milk
  • ¼ cup Earth Balance (vegan) Butter
  • 1 tsp vanilla extract

Directions :

1. Preheat oven to 400 degrees F.  Grease two 8” round cake pans, dust with flour and tap out excess flour.

2. Sift together flour, cinnamon, baking powder, and baking soda. 

3. In a separate bowl, combine shredded carrots, beets, zucchini, and nuts,

4. In a large mixing bowl or stand mixer, beat maple syrup and oil together until well incorporated. Add in eggs one at a time, beating until smooth. 

5. Add the flour mixture in three batches, mixing gently and evenly.

6. Gently stir in vegetable mixture. Then divide the batter into two pans. 

7. Place each pan in the center of the two baking racks in the oven. Allow to bake for 30-37 minutes or until inserted toothpick comes out clean. 

8. Allow to cool on cooling rack until they have reached room temperature. 

9. Meanwhile, make the frosting - with an electric mixer, beat all ingredients together until a smooth mixture is made. You will need to make another batch if you are icing in between the two layers. 

10. Once the cakes are cool, stack and frost. 

Recipe curation, styling: Melissa Haithcock of A Happy Healthy Heart :: Photographer by Alyssa Joy Photography :: Rentals, vintage pieces, & prop styling by Jennifer Oatsvall of Feather + Oak :: Event coordination, styling by Locklane Events :: Food Stylist, recipe curation: Amanda Barnhart - Plated Color :: Floral design: Rosemary & Finch Floral Design :: Calligraphy: Jennifer Hail of Pine 

Katie O. Selvidge2 Comments