Prepare to revolutionize your birthday baking with a cake that's not just delicious, but secretly packed with hidden vegetables! This Zucchini and Carrot Birthday Cake is a game-changing recipe that transforms ordinary vegetables into an extraordinary dessert that will have everyone begging for seconds. Imagine a cake so moist, so flavorful, that even the pickiest eaters won't believe there are nutritious zucchini and carrots hidden inside its delectable layers.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups grated zucchini
- 1 cup grated carrots
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- Prepare the vegetables by washing the zucchini and carrots thoroughly. Using a box grater, grate the zucchini and carrots. After grating, place the vegetables on a clean kitchen towel and gently squeeze out excess moisture to prevent the cake from becoming too wet.
- In a large mixing bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined. The mixture should appear light and slightly frothy.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. This helps remove any lumps and ensures even distribution of the dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Gently fold in the grated zucchini and carrots, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan(s), spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Place the pan in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely before frosting.
- Optional: Once cooled, frost with cream cheese frosting or your preferred cake frosting. Decorate as desired for a festive birthday cake.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Moisture Management: The key to an incredible cake is removing excess water from your grated vegetables. Use a clean kitchen towel to squeeze out moisture, preventing a soggy cake texture.
- Don't Overmix: Gently fold ingredients together to keep the cake light and tender. Overmixing can develop gluten and create a tough cake.
- Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for better incorporation and a smoother batter.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs, indicating a perfectly baked cake.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and ensure a smooth, professional finish.
- Storage Tip: This cake stays moist for up to 3 days at room temperature or 5 days in the refrigerator, making it perfect for advance preparation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
