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Harvest Cake With Goat Cheese Frosting

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The Kitchn
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dessert vegetarian


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For the cake:

2 1/2 cups unbleached all-purpose flour

3 teaspoons baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 1/3 cup grated carrots

1 cup grated zucchini

1 cup finely grated beets

3/4 cup chopped walnuts

1/2 cup raisins

1 1/3 cup pure maple syrup

2/3 cup safflower, canola or other mild-tasting oil

4 eggs

For the frosting:

15 ounces (about 2 cups) fresh goat cheese, at room temperature

6 ounces (about 3/4 cup) cream cheese, room temperature

1 1/2 cup powdered sugar

1 cup pure maple syrup

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