In a large mixing bowl, sift together 2 cups flour, 2 cups sugar, 1 teaspoon ground cinnamon and 2 teaspoons baking soda, stir until well combined and set aside.
Peel and slice around 4-6 apples and puree them using a food processor and measure out 2.5 cups of puree.
Add your pureed apples and slightly beaten eggs to the flour mixture and stir with a stirring spatula until you have formed a batter.
Pour your batter into a lightly greased 9x13 baking dish.
Bake for 35-45 minutes, until the center can pass the toothpick test.
While your cake is baking, start your icing by putting your 3/4 cup of sugar, evaporated milk, butter and vanilla in a medium saucepan over medium high heat and stir until the sugar, evaporated milk and vanilla are well combined.
Bring it to a low boil, stirring frequently with a stirring spatula and making sure you scrape the sides clean each time you stir.
Once it reaches a low boil, reduce your heat to medium and stir continually (scraping the sides clean as you go) until the icing has thickened. How long you cook it depends on how thick you want your icing. If you want more of a glaze, it will only take 5-8 minutes. If you want a thicker icing, it will take closer to 10-15 minutes. Keep in mind the icing will thicken as it cools.
I let my cake and icing cool for about 30 minutes before icing the cake. Pour your icing over the cake as a whole or over individual pieces, whichever you prefer.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All ovens cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own oven and time adjusted as needed.