Harvest Cake with Honey Cream Cheese Glaze

There's something about fall that definitely brings out the 'nester' in me. And when I nest, baking is often part of that equation. Here's a fun way to empty out your produce drawers and create a very unusual but healthy (relatively!) dessert. ENJOY!

Harvest Cake with Honey Cream Cheese Glaze

Serves 15-20

1/2 cup chopped walnuts

1 large apple with skin on, plus 1/4 cup water
1 cup grated carrots (start with about 1 1/4 cups carrot pieces)

1 cup grated zucchini , skin on (start with about 1 1/4 cups)

2 cups whole wheat pastry flour

1/2 cup oatmeal

1 1/2 cups sugar

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

3 eggs

1 cup extra virgin olive oil (which adds sweetness to the cake)

Using food processor, chop walnuts fine and set aside. Cut apple into bite-sized pieces, add to food processor with water, and puree to the consistency of apple sauce; set aside. Grate carrots - set aside; and zucchini - set aside.

In a large bowl, combine dry ingredients thoroughly, and then add eggs and olive oil. Fold in apple puree, carrots, zucchini and walnuts. Grease and flour a 9 x 13 pan, two, eight-inch layer pans or 15-16 cupcake papers. Pour batter in pan and bake 40-45 minutes in a 350-degree oven (20-25 minutes for cupcakes). Let cake cool to room temperature and top with

Honey Cream Cheese Glaze

2 tablespoons butter, softened

2 ounces cream cheese, softened

1/2 teaspoon vanilla

1/8 cup honey

Combine butter and cream cheese thoroughly. Stir in vanilla and honey to create a medium thick glaze. Spread evenly over cake, which will show through glaze.