How to make cakes from vegetables

Carrot cake is such a popular recipe we thought we’d give you the ultimate version, plus more moist and moreish cakes – all using garden vegetables. Don't knock them until you've tried them.

How to make cakes from vegetables

The best veg for cakes

how to make cakes from vegetables


Naturally sweet, carrots, beetroot, parsnips and courgettes add flavour and texture to cakes, and help keep them fresh and moist. Carrot is a classic addition to lightly spiced cakes, and parsnip is more unusual but works well with spices such as ginger and cinnamon, and juicy dried fruits. Courgette makes the best moist, light muffins, and beetroot and chocolate are great partners. The beetroot gives the cake a fantastic fudge-like texture, making it great served warm with ice cream. Also, try pumpkin or squash with mixed spices

Varying the flavours and frostings

how to make cakes from vegetables


Now you have the basic cake mixture, why not try out different flavour combinations? You can vary the kinds of dried fruits, nuts and spices you use in the cake mixture, and experiment with different flavourings for the frostings. Pecan and dried cranberry would work brilliantly together in the carrot cake mix, and you could then flavour the frosting with maple syrup instead of the vanilla used in the master recipe. Or you could try pistachios and dates in the courgette muffins and flavour the frosting with a little cinnamon and orange juice.

 Easy baking

 


To make life easier and forgo the hassle of greasing and lining a cake tin, use a shaped baking case instead. These sturdy, single-use paper bakers’ moulds (right) from lakeland.co.uk are great. Oven-safe up to 220°C, they come in three sizes, from £4.88 for six. Use the largest moulds for any of the recipes here, or the small, individual moulds for the courgette muffins.


Freezing and storing


Wrap the cakes (without frostings) in cling film, then foil, and freeze for up to 2 months. Or to store, keep in an airtight container for up to 4–5 days.

Carrot cake

Carrot cake

Carrot cake is a moist, moreish and incredibly popular recipe. Who would have thought that one of your favourite desserts would be made from common garden vegetables!

Courgette muffins

Courgette muffins

If you think carrot cake sounds a bit strange, why not confound your friends with these courgette muffins. We implore you not to knock these moreish munchies until you've tried them.

Chocolate beetroot cake

Chocolate beetroot cake

Carrot cake... courgette muffins... and now we come up with chocolate beetroot cake. Crazy as it sounds these ingredients work beautifully together – we dare you to try it.

Parsnip and fruit loaf with lemon drizzle

Parsnip and fruit loaf with lemon drizzle

A fruit loaf made from parsnips? Whatever next! (Oh, did we mention how ruddy lovely it tastes?)

Comments

Please register or sign-in to leave a comment. We’d love to hear what you think.

hunnybunch

February 5

chocolate & beetroot cake is fab good for people to guess whats in it

gunnerwin

August 25

Wow! Now I can use all those extra veggies from the allotment.

Liz Mitchell

March 13

I have tried the parsnip cake and it was fantastic. The cake was beautifully moist and packed full of flavour and the frosting gave a nice tang to it.

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