We all know that kids eat way too much sugar, so at DirectionFive, we encourage healthy eating, with desserts being an occasional treat. When we do have desserts we ‘tweak’ recipes so that they contain healthier ingredients. That said, we don’t beat anyone over the head with a carrot, and kids love to pipe frosting on that beautiful cupcake they made. It’s all about balance.
This delicious cake is full of vegetables.
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.