HARVEST CAKE

Steps:

• Arrange oven racks to divide oven into thirds. Preheat oven to 400° F Grease two 9in x 2in cake pans, dust with a spoonful of flour and tap out. Line each with a round of parchment paper. Sift together flour, baking powder, baking soda, cinnamon and salt into a bowl. In another bowl, stir together carrots, zucchini, beets, nuts, and raisins. In a large mixing bowl, beat maple syrup and oil together until emulsified. Add eggs one at a time, beating until batter is smooth. Add flour mixture in three or four batches, mixing gently until mixture is even. Gently mix in the vegetable mixture. Divide between baking pans. Place one baking pan in center of each of the racks. Bake 25-35 minutes, until a skewer or paring knife inserted into centers comes out clear and cakes are pulling away from the sides of pans. Cool on a rack about 5 minutes, then gently remove from pans. Cool to room temperature before frosting. To make frosting: Using an electric mixer or a wooden spoon and a strong arm, beat goat cheese and cream cheese together until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill about 30 minutes, until firm. To assemble: Following our instructions on how to frost a layer cake, cut four strips of parchment or wax paper to line cake plate under the cake's edges. Place first cake layer on plate. If it has a peaked top, carefully shave it off using a bread knife or sharp slicing knife. Using an off-set spatula or table knife, spread with frosting, pushing it to edges. Place second layer, top down, squarely on first layer. Spread a thin layer of frosting over entire cake to eliminate crumbs. Frost with remaining frosting. Arrange walnut halves and/or flowers around edge. Can also be garnished by gently pressing handfuls of finely chopped walnuts into frosting.