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    You are in: Home / Cookbooks / Cakes Made With Vegetables
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    122 recipes in

    Cakes Made With Vegetables

    [Cover photo by PaulaG.] It's amazing, folks are making dessert cakes with everything in their vegetable gardens--not just carrots, but also beets, butternut squash, cabbage, creamed corn, eggplant, parsnips, potato, pumpkin, sweet potato, tomatoes, zucchini . . . whatever! And why not? Cakes with vegetables in them are usually exceptionally moist and luscious. Try 'em and see!
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    4 Reviews |  By flower7

    I adopted this recipe from the Recipezaar account. Be sure to rinse and drain the sauerkraut several times when you make this recipe.

    Recipe #8348

    Yes, this cake is made with beets! And you won't believe how great it is. I got the recipe from a friend who said it is the most requested cake in her family. Even the kids want it for their birthday cake. I baked it for one of our family gatherings and now, I get lots of requests for it too. The batter looks red, but the red bakes out. I use an almond flavored frosting on it sometimes. Other times I just serve it with homemade whipped cream.

    Recipe #63346

    Recipe #30844

    Yummmmy yummmmy in my tummmmy cake !!!!!!! My mom-in-law, finally gave this recipe to me in 1968, after every weekend out at the cottage, I would eat it all up, and leave nothing for them to take home. There's always a new way to get their prized recipes.......375 degrees oven 45 minutes, remove poke holes place on filling and return to 375 degrees oven last 15 minutes, 9 1/2 cup greased and floured tube pan. Remember also if you use a bundt pan they have a tendency to cook faster, and if not careful could result in a drier cake. Also I like to make the holes for the topping with the handle of a wooden spoon that way everything goes into the cake a little better, leaving only a slight amount on top.

    Recipe #73606

    13 Reviews |  By 1Steve

    This delicious coffee cake is courtesy of Winklers Bakery Winston/Salem North Carolina. It is traditional served as an Easter morning breakfast treat, but is an excellent coffee cake year round. The instant potatoes give the cake a nice texture and flavor.

    Recipe #26575

    Oh no, not another carrot cake! Honest, I wouldn't have submitted this if it wasn't absolutely fantastic!!!! I got this from the Silver Palate Cookbook. The carrots are pureed, not shredded. What a difference it makes!

    Recipe #41335

    The pineapple in this cake makes it wonderfully moist and delicious.

    Recipe #19841

    I got this recipe from a local paper a long time ago and has remained an all-time favorite recipe, I always make it when I have lots of zucchini left over from my garden and I make more than one to freeze, this recipe can easily be made into muffins, you will *LOVE* this! :)

    Recipe #71450

    Moist and delicious, with a fun ingredient. Similar to a pound cake.

    Recipe #26052

    6 Reviews |  By Tweeky

    The cake recipe comes from "Bakery Lane Soup Bowl" cookbook, but the Frosting recipe is my own. This is the best darn Carrot Cake recipe I have ever come across and I have made many! It's an easy and almost fool-proof cake.

    Recipe #36106

    This cake might sound odd!as it uses Beetroot but do try it I think you,ll be pleasently surprised.

    Recipe #12491

    This WAS a zucchini cake recipe but the first night I was going to make it, I dumped my grated zucchini on the floor. Now its morphed into my favorite carrot cake recipe! goes great with your favorite cream cheese frosting.

    Recipe #98824

    Recipe #14030

    2 Reviews |  By Shar-on

    This cake was created for "Ready Set Cook Summer 2004" contest.

    Recipe #93538

    My MIL makes this cake and I think it is awesome. Looks beautiful and tastes scrumptious.

    Recipe #80602

    Just about the best carrot cake you have ever tasted. Ice this with Cream Cheese Icing or bake this recipe in two loaf pans and enjoy it as a moist and tasty quick bread.

    Recipe #76578

    This is a Libby's recipe and is it good! Really impressive when it is cut and the streusel filling peeks through. Great for the holidays.

    Recipe #46427

    Looking for ways to use up left-over mashed potato? I came across this recipe recently but have not yet tried it. The mashed potato is reputed to add body and give a moist, dense but tender texture to the cake, without adding any flavor of its own. Let us know what you think.

    Recipe #62675

    6 Reviews |  By venus2

    A Native American recipe, this unusual combination of pumpkin & chocolate makes a delicious cake. I never frost it because it doesn't last long enough!

    Recipe #68765

    Posted by request, this recipe is an adaptation of one found in The Swiss Cookbook by Nika Standen Hazelton. The prep time is approximate and allows for grating of carrots and beating of egg whites as well as the actual mixing up of the batter.

    Recipe #21392

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