Vegetable Garden Cake Recipe
An aficionado of Vegetable Garden Cake guarantees that this Vegetable Garden Cake recipe will addict you to it in minutes. This Vegetable Garden Cake is so tasty that I cannot resist serving it as a Dessert often. The key ingredient here is Vegetable. Trust me! I am saying that you must try this Vegetable Garden Cake.
Ingredients
3 eggs, beaten until fluffy
1 cup oil
2 cups granulated sugar
1 1/2 cups tightly 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
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.
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.
