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Vegetable Garden Cake

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Ingredients
  Eggs 3 , beaten
  Oil 1 Cup (16 tbs)
  Granulated sugar 2 Cup (32 tbs)
  Shredded zucchini 1 1⁄2 Cup (24 tbs) (Tightly Packed)
  Shredded carrots 1⁄2 Cup (8 tbs) (Tightly Packed)
  All purpose flour 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Baking soda 2 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Ground almonds 1⁄2 Cup (8 tbs)
  Cinnamon 1⁄2 Teaspoon
  Glaze 1 Cup (16 tbs)
  Confectioner's sugar 1⁄2 Cup (8 tbs), sifted
  Milk 2 Teaspoon
  Vanilla 1⁄4 Teaspoon
  Powdered sugar 1⁄2 Cup (8 tbs), sifted
  Marzipan 10
Directions

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°F 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 as illustrated.
Dust top of cake with powdered sugar.
Arrange marzipan carrots around outer edge of cake.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vegetable
Interest: 
Party

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