Delicious! We like this hot. You can do hot or cold. Jim asked me to save some for him when he gets off work.
This is what I am sipping on today after a big walk. This is so good. I followed the recipe, and then I added my own spices at the end (rosemary/garlic salt; Italian blend; green onions)
I will be making this often. I’m including photo of recipe and the book it came from.
#keto
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.
Papas Cutting Board 