Quarantine Cake with Healthy Ingredients
I wasn't going to post this recipe because I thought when you saw the ingredients, you might not make it.
Well, it came out so good, and so many people on instagram asked for it, I decided to post it.
The cake was made from a hodgepodge of cooked vegetables I had leftover in the fridge. (These days, I am using up everything I have, so I don't have to go to the market or order online delivery).
Since I am bundt challenged, I decided to make 2 different cakes.
I used my Nordicware 6 mini bundt cake pan and sprayed it super well with PAM, as to not have my usual problems (my bundts are always stuck in the pan, and I hate them).
I iced them with pretty orange icing and pink sprinkles, cause why not, we need some pretty things nowadays.......
and with the rest of the batter, I added in walnuts, and made an 8" cake in a springform pan, and dusted only with powdered sugar and my utensil stencil.
2 cakes, 1 batter.
This is like a carrot cake, without the carrots (but feel free to add in 2 grated carrots! The more the merrier!).
Are you following me so far?
This makes a 10" bundt cake, so knock yourself out if you have luck with those type of pans..........I will add baking times for all of the above.
Oh, and by the way, feel free to swap in some grated carrots if you don't have the cooked sweet potato.....add in some raisins, and it will be equally delicious.
Dinner with Julie has a similar cake, using 2 cups of mixed beets, sweets, carrots and applesauce, and she calls it a Root Vegetable Cake....it's delicious. Here is her recipe.
Hodgepodge Beet, Apple and Sweet Potato Cake:
1 large beet grated (you can also use a roasted beet, just mash it instead of grating it)
1 cooked sweet potato
1 large grated apple (I leave the peel on)
3 eggs well beaten
zest of an orange
2/3 cup vegetable oil
1 teaspoon vanilla
2 cups flour
1/4 cup almond flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 cup chopped walnuts
I mashed my huge roasted beet (cause I had one) in with the cooked leftover sweet potato....remember, you can use 2 grated carrots with a grated large red beet if you don't have leftovers....it's all delicious.
To the beets and sweets, I added in the 3 eggs, one at a time, then the sugar with orange zest, and then the oil and vanilla. Mix this all together.
Now comes the dry ingredients. You can add them all at once, I am not a purist when it comes to baking.....I never have my eggs at room temp like you are supposed to, and I never use a mixer unless I am beating egg whites. You know I am casual.
Mix the dry in with the wet. This will be a very lovely, pink, thick batter.
Now is the time to decide what size pans you will be using.
Add in the walnuts only for the large bundt or 8" cake......you want a smoother batter for the mini bundts.
~Baking time for 6 mini bundts: 350F for 25 minutes. Let cool in pan 15 minutes before inverting (you will have enough batter for an 8" cake also)
~Baking time for 8" springform cake: 350F for 35-40 minutes.
~Using all the batter for a 10" bundt cake: I didn't try it, but I would say 55-70 minutes, it's a big cake.
You can ice the cake, or not.....you can just dust w/ powdered sugar after the cake has cooled.
This gets better each day. It's the perfect breakfast cake (if eating cake for breakfast is your thing).
Sorry if this is a confusing post and recipe.....but if you have been following me lately on instagram you know that anything goes!
I hope you try it!