Vegetable Cake
We've been making carrot cake on this farm as long as we’ve been growing carrots. We know a thing or two because we've baked a thing or two. Here's the deal: carrot cake and zucchini muffins are essentially no different. Does the muffin know you grated beets instead? Not really. Did the carrot cake fail because you decided to use parsnips? Definitely not. This aromatic spiced cake mix is designed to be as flexible and versatile with the seasons as we are. Consider Beets, Carrots, Parsnips, Pumpkins, Sunchokes, Zucchini, Sweet Potatoes, or Squash.
Ingredients
- 4 eggs
- 1 cup vegetable oil
- 3 cups grated vegetables, of your choosing (Consider Beets, Carrots, Parsnips, Pumpkins, Sunchokes, Zucchini, Sweet Potatoes, or Squash.)
Directions
STEP 1
Preheat your oven to 350º F.
STEP 2
Grease and flour one 9 x 13 inch cake pan or multiple pans of your choice (This will allow for the cake to double in size). Line the bottom of the pan(s) with parchment paper.
STEP 3
In a large bowl, combine the dry mix with the eggs and oil using a whisk and blend until combined. Add the grated vegetables and fold with a rubber spatula to incorporate.
STEP 4
Pour the batter into the greased and floured pan(s). Place them on the middle shelf and bake for between 30 and 35 minutes or until a cake tester or paring knife inserted into the center of the cake removes cleanly.
STEP 5
Remove the cake from the oven and let it cool in the pan for 5 minutes.
STEP 6
Assemble the cake as desired.
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