Tag: carrots

Vintage cookbook:

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 (I did not use these)

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 with a recipe like this, when it comes to these vegetables, you can play with a variety, because they are the same veggie. So, I have 3 types of produce in this. 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

I enjoy seeing my college age son eating two helpings of this, before I tell him what is in it. I made a veggie stir fry yesterday with the zucchini and squash; he didn’t want it, because he didn’t like the idea of some veggies being combined in one dish. I used the leftover zucchini and squash today in this cake. I’ve made this a few times a year; once in the winter and then a few times when the gardens are full of produce.

Encyclopedia of Creative Cooking by Charlotte Turgeon

I am really enjoying the variety of recipes in this very large, over-sized cookbook. There are so many recipes I want to make. Almost every page has a photo and the photos are especially enjoyable due to being dated/vintage. I discovered the Vegetable-Garden cake on page 150 while looking for a cake recipe that called for carrots. This recipe called for zucchini which I did not have enough of, so I made up the difference with squash. So, this is a 3 veggie cake.