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Title: Mini Chip Harvest Ring
Categories: Cake Dessert Candy
Yield: 8 Servings
| 3/4 | c | Flour, whole-wheat* |
| 3/4 | c | Flour |
| 3/4 | c | Sugar |
| 1/2 | c | Sugar, light brown; packed |
| 2 | ts | Cinnamon |
| 1 1/4 | ts | Baking soda |
| 1/2 | ts | ;salt |
| 3 | x | Eggs |
| 3/4 | c | Oil |
| 1 1/2 | ts | Extract, vanilla |
| 2 | c | Carrots/apples or zucchini; grated and drained |
| 3/4 | c | Chocolate chips, semi-sweet mini |
| 1/2 | c | Walnuts |
| CREAM CHEESE GLAZE | ||
| 1 1/2 | oz | Cheese, cream; softened |
| 3/4 | c | Sugar, powdered |
| 2 | ts | Milk |
| 1/2 | ts | Extract, vanilla |
* All-purpose flour may be substituted for whole-wheat flour.
Heat oven to 350 degrees. Grease and flour 6 or 8 cup fluted tube pan. In large bowl, stir together whole-wheat flour, all-purpose flour, granulated sugar, brown sugar, cinnamon, baking soda, and salt. In small bowl, beat eggs, oill, and vanilla. Add to dry ingredients; blend well. Stir in carrots, small chocolate chips and walnuts. Pour batter into prepared pan. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 30 minutes; remove from pan to wire rack.
Cream Cheese Glaze: In a small bowl, beat cream cheese, powdered sugar, milk, and vanilla until smooth and of desired consistency. Add additional milk, 1/2 teaspoon at a time, if needed. Spread over top of cake, allowing glaze to run down sides. Garnish as desired.