Vegetable Cake Recipes That Will Make You Say Yum!

Vegetable Cake Recipes That Will Make You Say Yum!

Posted on
Vegetable Cake Recipe EatSmarter
Vegetable Cake Recipe EatSmarter from eatsmarter.com

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

  1. Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate large bowl, whisk together the vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Stir in the grated carrots, walnuts, and raisins (if using).
  6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
See also  Cake Ideas For A 50Th Birthday: Celebrate In Style With These Delicious Recipes

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

  1. Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate large bowl, whisk together the vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Stir in the grated zucchini, walnuts, and raisins (if using).
  6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
See also  DIY Recipe: Tasty Strawberry semolina tea time cake

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.