What if we told you, you can have your cake and vegetables, and eat it?
Nina Timm, from My Easy Cooking tells us how.
This healthy cake has your whole day’s fruit and vegetable servings in one delicious slice of cake.
Yes, just for today you have to believe me when I say this is healthy cake. Butternut, zucchini, carrots, apples, bananas and nuts in one cake (it must be healthy cake then, right?).
Sad thing is, if we’re absolutely honest no cake is healthy, too much of it is even more unhealthy. So indulge a little and have a slice of cake this weekend. Yes, it has sugar and butter in it, but it could have been worse, and at least you get your vegggies in.
I am not sure where the idea started to brew in my mind, maybe because we had a week or two of vegetable loading at meal times, but yesterday my son asked for cake: “Something sweet mom, please!” If I can sneak vegetables into smoothies, I definitely can sneak it into cake. Nobody in my family picked up on the hidden vegetables, to them it was just carrot cake, which they happen to love.
makes 2 loaf cakes or one round cake
250ml cake flour
250ml wholewheat flour
10ml baking powder
5ml ground cinnamon
5ml ground cloves
300ml vegetable oil
250ml grated zucchini
250ml coarsely grated carrots
250ml grated butternut
250ml chopped pecan nuts
Preheat oven to 180ºC. Prepare 23cm cake tin with oil and greaseproof paper.
Mix dry ingredients together. Beat eggs and oil together. Mix with dry ingredients. Now, mix carrots,pineapple, nuts and sugar together and then mix with flour and egg mixture. Pour mixture into prepared tin and bake for 1 hour or until skewer comes out clean. Cool and decorate with cream cheese frosting. Make a good cup of coffee and enjoy!
For the icing
250g Philadelphia cream cheese – the brick
500ml sifted icing sugar
5ml fine cardamom
Place the butter in a mixer and beat until the butter is light and fluffy. Add 250 ml of the icing sugar and mix well. Add the other 250 ml icing sugar and mix again. Now cut the cream cheese in small blocks and add these blocks one at a time while keeping the machine running. The result is light, fluffy and cream cream cheese frosting. Spread the icing on a cooled cake or muffins. Finish off with apple flowers or chopped nuts.
Who is Nina Timm?
Not only is Nina a food stylist, photographer and chef, she is also a mother who understands that someone working full-time needs help in the kitchen. She gets that you are looking for recipes that are easy, affordable and delicious, exactly what inspired her to start Easy cooking from Nina’s kitchen. Nina also runs a successful cooking school, is a published author and travels across the country motivating her audience while teaching them to become better cooks.