Vegetable garden cake
Vegetable garden cake recipe in the cake category
Recipe ingredients:
- 3 eggs, beaten until fluffy
- 1 cup oil
- 2 cups granulated sugar
- 1 1/2 cups tightly packed shredded zucchini
- 1/2 cup tightly packed shredded carrots
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup ground almonds
- 1/2 teaspoon cinnamon
- Milk glaze:
- 1/2 cup sifted confectioners sugar
- 2 teaspoons hot milk
- 1/4 teaspoon vanilla extract
- 1/2 cup powdered sugar, sifted
- 10 marzipan carrots
Recipe method:
- Combine eggs, oil and sugar. Mix well.
- Stir in zucchini and carrots.
- Add remaining ingredients.
- Stir until well moistened.
- Pour into 2 greased and floured 9 inch cake pans.
- Bake at 350 degrees F for 25 to 30 minutes or until done.
- Cool slightly before removing from pans.
- Freeze 1 cake layer for use at another time.
- Prepare milk glaze by mixing sugar, milk and vanilla until smooth.
- Cover top of cake generously with glaze.
- Place small amount of glaze on teaspoon.
- Drizzle glaze in scalloped design around edges.
- Dust top of cake with powdered sugar.
- Arrange marzipan carrots around outer edge of cake.
Tags: vegetable, garden, recipe, cake, recipes, cooking