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Apple Carrot Snack Cake

This cake is a great lunch-box idea for the kids or yourself! Bake a double batch then slice,wrap & freeze. You can skip the icing. It's moist, delicious; nutritious enough for breakfast and works well as a unique dessert. Add 1/4 cup (50 mL) ground flax seed to punch up the nutrition.

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 (10 mL) cinnamon 1-1/2 tsp (7 mL) baking powder 1/4 tsp (1 mL) salt 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 (375 mL) shredded Ontario Carrots (about 2 large) Frosting: 1 pkg (8 oz/250 g) cream cheese, softened 2 tbsp (25 mL) butter, softened 1 tsp (5 mL) lemon juice 1/2 tsp (2 mL) vanilla 1 cup (250 mL) icing sugar

In bowl, beat butter with sugar until fluffy; beat in eggs and vanilla. In separate 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 350ºF (180ºC) 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.)