If you’ve ever wanted to enjoy a delicious cake but still get your daily dose of vegetables, look no further! We’ve got two amazing vegetable cake recipes that are sure to make your taste buds sing.
Carrot Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 3 large eggs
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 3 cups grated carrots (about 3 large carrots)
- 1 cup walnuts, chopped
- 1/2 cup raisins (optional)
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan.
- In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, whisk together the vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the grated carrots, walnuts, and raisins (if using).
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information
Serving size: 1 slice
Calories: 310
Total fat: 17 g
Saturated fat: 2 g
Trans fat: 0 g
Cholesterol: 40 mg
Sodium: 230 mg
Total carbohydrate: 36 g
Dietary fiber: 2 g
Sugars: 24 g
Protein: 4 g
Tips
- Don’t be afraid to experiment with different types of vegetables in your cake. Try adding grated zucchini, beets, or squash!
- If you’re not a fan of walnuts, feel free to substitute with pecans, almonds, or any other type of nut you like.
- For a different flavor, try adding a teaspoon of ground ginger or allspice to the dry ingredients.
- To make your cake even more indulgent, top with a cream cheese frosting or a drizzle of caramel sauce.
Notes
This cake can be stored in an airtight container at room temperature for up to 3 days.
Serving Suggestions
This cake is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Frequently Asked Questions
- Q: Can I make this cake ahead of time?
- A: Yes, you can make this cake up to 3 days ahead of time. Store in an airtight container at room temperature.
- Q: Can I freeze this cake?
- A: Yes, you can freeze this cake for up to 3 months. Thaw in the refrigerator before serving.
Zucchini Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 3 large eggs
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup walnuts, chopped
- 1/2 cup raisins (optional)
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan.
- In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, whisk together the vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the grated zucchini, walnuts, and raisins (if using).
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information
Serving size: 1 slice
Calories: 310
Total fat: 17 g
Saturated fat: 2 g
Trans fat: 0 g
Cholesterol: 40 mg
Sodium: 230 mg
Total carbohydrate: 36 g
Dietary fiber: 2 g
Sugars: 24 g
Protein: 4 g
Tips
- If you’re not a fan of walnuts, feel free to substitute with pecans, almonds, or any other type of nut you like.
- For a different flavor, try adding a teaspoon of ground ginger or allspice to the dry ingredients.
- To make your cake even more indulgent, top with a cream cheese frosting or a drizzle of caramel sauce.
Notes
This cake can be stored in an airtight container at room temperature for up to 3 days.
Serving Suggestions
This cake is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Frequently Asked Questions
- Q: Can I make this cake ahead of time?
- A: Yes, you can make this cake up to 3 days ahead of time. Store in an airtight container at room temperature.
- Q: Can I freeze this cake?
- A: Yes, you can freeze this cake for up to 3 months. Thaw in the refrigerator before serving.