A classic dessert with a bit of a twist!

1 cup  Highwood Crossing Organic Muffin and Pancake Mix
1 tsp  cinnamon
1/3 cup  Highwood Crossing Organic Canola Oil
1/3 cup  apple, grated
1 cup  sugar
2  eggs, beaten
1/3 cup  Highwood Crossing Organic Flax Seed ground*
1 1/2 cup  carrots, grated

*2.5 tablespoons of seeds grind up to make the 1/3 cup of ground flax seed required for this recipe.

Mix oil, apple, sugar and eggs. Add Muffin and Pancake Mix and cinnamon. Add in flax seed and grated carrots and blend well.

Place in greased and floured 8 x 8” pan. If desired, place topping on mixture and bake at 350ºF for about 35-40 minutes.

If not using topping idea, bake and then wait until cake has cooled and spread with cream cheese icing.

*Topping Option:
1/4 cup Cinnamon or lemon sugar (mix 1 t. lemon juice or 1 tsp cinnamon with 5 Tbsp sugar),1/4 cup Highwood Crossing Organic Granola

Combine cinnamon or lemon sugar with granola and add to top of mixture in pan prior to baking.

Cream Cheese Icing:
250 grams  cream cheese, low-fat
1 Tbsp  lemon juice
1/4-1/2 cup icing sugar

Leave cream cheese at room temp to soften, beat in lemon juice and icing sugar and ice cake once cooked and cooled.