Vegetable – Garden Cake

This is from the Encyclopedia of Creative Cooking 1980 cookbook

Vegetable-Garden Cake

3 eggs, beaten until fluffy

1 cup oil

2 cups granulated sugar

1 1/2 cups lightly 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

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

1/2 cup powdered sugar, sifted

10 marzipan carrots

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-in cake pans. (I used a 9×13 inch pan and made 1 larger cake)

Bake at 350*F 25 to 30 minutes or until done. (Since I used a 9×13 pan, I baked for 35-40 minutes) Cool slightly before removing from the pans. Freeze 1 cake layer for use at another time.

Prepare milk glaze by mixing sugar, milk, and vanilla until smooth. I used extra milk – add till it looks easy to spread.

Cover the top of the cake generously with glaze. Place a small amount of glaze on a teaspoon; drizzle glaze in scalloped design around the edges of cake. Dust top of cake with powdered sugar. Arrange marzipan carrots around the outer edge of cake. Yield 10 servings.

Tip: I did not have a large enough zucchini to make 1 1/2 cups – it made 1/2 cup so I added a squash which measured 1 cup. I believe in a recipe like this, when it comes to these vegetables, you can play with a variety. I doubled the glaze due to using 9 x 13 pan; I added more milk in to the glaze recipe to make the consistency work

From the Encyclopedia of Creative Cooking

This cake is moist and delicious