Vegetable Cake


1 cup Potatoes -- shredded, un-peeled
cup Zucchini -- shredded
cup Carrots -- shredded
pkt Yellow Cake Mix -- any brand
1 Egg


Mix all ingredients together in a medium sized bowl. This cake may be baked a couple of different ways:1- Using 'waterless cookware', bake in a medium sized saucepan on top of your stove. Prepare pan with a thin coating of vegetable shortening, and pour batter into pan. Preheat burner to medium heat, then turn burner to low heat when placing pan on burner, and bake 10- 12 minutes, covered, or until cake is completely done.
2- Using a 1 1/2 quart covered casserole dish, prepare dish with a thin coating of vegetable shortening, and pour batter into dish & cover. Bake ina 350 degree F oven 20 - 25 minutes or until batter is completely done.
You may need to run a butter knife between the cake and the side of the pan when removing cake from pan/dish. Just place a dinner plate on top of the pan/dish and invert until cake falls onto the plate. This is a very moist cake and will not require frosting.
This is a great way to sneak vegetables into your family's diet! You will never know there are vegetables in the cake- they just give the cake moisture and a great amount of nutrition!
Variation: Pineapple Upside-down Cake. Before adding batter to pan or dish, place 2 Tbsp. melted margarine & 1/3 cup brown sugar in bottom. Arrange several slices of pineapple on top of the margarine/sugar mixture, then pour batter on top of the pineapple. Bake the same as directed above. RF4RP




20.0 servings


Sunday, February 14, 2010 - 7:15am



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