Let’s not kid ourselves, it’s still cake and you need to watch your portion size and limit how often you make this. That said, it’s chock-full of veggies and is moist and absolutely delicious!
Garden Cake
This delicious cake is full of vegetables.
Serves 12
1/2 cup walnut oil
1/2 cup applesauce
1 1/4 cups sugar
2 teaspoons vanilla
2 cups whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1 1/2 teaspoons cinnamon
1 cup raw grated carrots
1 cup raw grated zucchini
1/2 cup raw grated beets
1 cup chocolate chips, optional
1/2 cup walnuts, chopped
Preheat oven to 350 degrees. Grease and flour a 9 X 13″ pan.
In a large bowl mix the oil, eggs and sugar, beating well with a hand mixer or whisk for 3-4 minutes.
Wash the vegetables well, but there is no need to peel any of them. Grate all the vegetables and set aside. Place the beets in a separate bowl so the other veggies don’t turn pink.
In a small bowl combine flour, baking powder, salt, and cinnamon. Stir into wet ingredients.
Add shredded carrots, zucchini, beets, chocolate chips and walnuts. Stir until blended and pour into prepared pan.
Bake for 35-40 minutes or until toothpick comes out clean.
