Introducing our delectable Veggie Cake recipe, a delightful fusion of wholesome vegetables and irresistible flavors. This innovative dessert combines the earthy sweetness of carrots, the moist richness of zucchini, and the warm spices of cinnamon and nutmeg to create a mouthwatering treat that’s both satisfying and nutritious. Whether you’re a seasoned baker or a kitchen novice, this Veggie Cake is the perfect way to indulge in a guilt-free dessert that will have your taste buds dancing with every bite. Get ready to savor the goodness of vegetables in a whole new, delicious way!
Mouthwatering veggie(carrot) cake recipe
Veggie cake, also known as vegetable cake, is a type of cake that incorporates vegetables as a primary ingredient. It's a healthier alternative to traditional cakes, as it often includes vegetables like carrots, zucchini, pumpkin, or beets to add moisture, natural sweetness, and nutrients. These vegetables are typically grated or pureed and mixed into the cake batter. Veggie cakes can be sweet or savory, depending on the recipe, and they are often enjoyed as a guilt-free dessert or a nutritious snack. Common examples include carrot cake and zucchini bread, both of which feature vegetables prominently in their ingredients.
Ingredients
For the Cake:
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz (1 cup) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the grated carrots, sugar, eggs, vegetable oil, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until the batter is smooth. If desired, fold in chopped nuts and raisins.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
- While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, and continue to beat until the frosting is smooth and well combined.
- Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake.
- Optionally, decorate with additional grated carrots, chopped nuts, or other decorations of your choice.
- Slice, serve, and enjoy your homemade veggie carrot cake!
Video
Nutrition
Serving: 75g
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