Vegetables in cakes.

This recipe if from Donna Hay‘s book ‘Fresh and Light’.

Basics: Carrot, courgette, egg, brown sugar, self raising flour, whole wheat flour, baking powder, olive oil, cinnamon and white sugar.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins

Author: Donna Hay
Recipe type: Desserts & Sweets
Serves: 12

Ingredients:

• 150g self-raising flour
• 150g self-raising whole-wheat flour
• 1 tsp baking powder
• 135g brown sugar
• 55g sugar
• 1 tsp ground cinnamon
• 3 free range eggs
• 4 tbsp vegetable oil
• 360g grated carrot (about 3 carrots)
• 180g grated courgette (about 2 small courgettes)

To make the chocolate ganache:

• 170 gr of cooking chocolate
• 1 cup of milk

Steps:

1. Preheat oven to 180ºC (350ºF).
2. Place the flours, baking powder, sugars and cinnamon in a bowl and mix to combine.
3. In a separate bowl, mix together the eggs and oil and add to the dry ingredients with the carrot and courgette. Mix until combined.
4. Pour the mixture into a greased round cake tin lined with nonstick baking paper.
5. Bake for 45-50 minutes or until cooked when tested with a skewer.
6. Cool in the tin for 5 minutes, turn out on to a wire rack and cool.

To make the chocolate ganache:

1. Place the chocolate into a small sauce pan over low heat and add the chocolate.
2. Whisk until the chocolate is all dissolved.
3. Allow the ganache to cool slightly before pouring over a cake.
4. Start at the center of the cake and work outward. 

Or if you prefer Donna Hay’s cream cheese frosting: place the cream cheese, agave syrup and lemon rind in a food processor and process until smooth. Using a palette knife, spread the icing over the cooled cake to serve.

It’s ALMOST healthy… the vegetables do count, right?

Lovely with a cup of tea on a Sunday afternoon.

What do you think? If you try this one please share a photo with us tagging #honestonion.

Enjoy,

xx