Delicious Desserts Made with Veggies

3 cakes that include nutritious vegetables

From the Lifeminute.TV Team

October 14, 2021

Looking to incorporate more veggies in your diet or get your kids to eat more? Here are some scrumptious recipes to get in your greens while satisfying your sweet tooth.

Carrot Cake
Cake Ingredients:
2 large eggs
1 cup plain Greek yogurt 2% and higher fat
½ cup coconut oil
⅔ cup maple syrup
½ cup milk or dairy-free option
1 tbsp pure vanilla extract
2 cups whole wheat flour
1 tbsp cinnamon
3 tsp baking powder
2 tsp baking soda
½ tsp salt
1 cup walnuts chopped
½ cup coconut flakes
2 cups organic carrots finely grated

Frosting Ingredients:
1 ½ cups plain Greek yogurt
2 tbsp pure maple syrup
1 tsp vanilla extract 

Instructions:
Preheat oven to 350°F. Grease large 9 x 13 baking dish with coconut oil and set aside.

In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk, and vanilla extract; whisk well and set aside.

Combine flour, cinnamon, baking powder, baking soda, and salt in a separate large bowl; whisk well breaking up any baking soda or baking powder lumps. Set aside.

Preheat large skillet on low heat. Add walnuts and toast for a few minutes, stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.

Combine dry ingredients with wet ingredients, stirring gently until combined (do not overmix).

Add carrots and walnuts and coconut flakes mixture; stir just gently enough to combine.

Pour into the baking dish and bake for 40 minutes.

Remove from the oven and let it cool completely (about 4-5 hours).

To prepare the frosting, stir together the Greek yogurt, maple syrup, and vanilla extract; spread on top of the cooled cake.

Let frosting set for 1-2 hours before slicing and serving.

Vanilla Spinach Cake
Cake Ingredients:
3 cups raw spinach
3 large eggs
2 tsp vanilla extract
¾ cup sugar
⅔ cup smooth applesauce
½ cup vegetable oil
2 cups plain flour
3 tsp baking powder
½ tsp salt

Vanilla Frosting Ingredients:
½ stick unsalted butter
2 cups powdered icing sugar sifted
1 tsp vanilla extract
1 tbsp milk
Sprinkles to decorate

Instructions:
Preheat the oven to 350°F. Grease and line a 9 x 13 baking dish.

Steam or simmer the spinach for a few minutes until wilted.

Run the spinach under cold water to refresh, drain and squeeze out any excess moisture. Puree well with a hand blender and set aside.

Combine the eggs, vanilla extract, sugar, applesauce, and oil together well in a large bowl. Beat in the spinach puree.

Sift in the flour, baking powder, and salt and gently stir to combine.

Pour into the baking dish and bake for 25 minutes or until an inserted skewer comes out clean. Cool for 5 minutes in the dish and then turn onto a wire rack to cool completely.

For the frosting, beat all ingredients together until it thickens. Refrigerate until ready to spread on the completely cooled cake. Decorate with sprinkles.

Red Velvet Beet Cake
Cake Ingredients:
10 oz fresh red beets, peeled
1 lemon, juiced
¾ vegetable oil
¾ cup buttermilk
4 eggs
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
3 tbs unsweetened cocoa powder
1 tsp kosher salt
2 tsp baking powder
½ tsp baking soda

Cream Cheese Frosting Ingredients:
8oz block of full-fat cream cheese, softened to room temperature
¼ cup plain or vanilla Greek yogurt
¼ cup maple syrup
1 tsp vanilla extract

Instructions:
Preheat the oven to 350°F. Grease a 9 x 13 baking dish or Bundt cake pan with butter.

Wrap the beets in parchment paper. Microwave on high until they are tender (about 8 to 10 minutes). While still wrapped in the paper allow the beets to cool until they are just warm to the touch.

Chop the beets.

Combine lemon juice with beets in a food processor. Process until beets are finely chopped. Stop and scrape down the sides of the bowl as needed.

Add the oil and buttermilk and process until smooth. Add the eggs and process until completely combined.

In a large bowl, whisk together the flour, sugar, cocoa powder, salt, baking powder,  and baking soda. Add the beet mixture, and whisk until just combined.

Pour batter into the baking dish or cake pan.

Bake 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Cool on wire racks for about 5-10 minutes.

Remove from baking dish or cake pan and allow to cool for an additional 30 minutes before frosting.

For the frosting, place all the ingredients in a large mixing bowl. Use a hand mixer or stand mixer and beat on medium speed for a few minutes, or until it’s smooth and fluffy, scraping down the edges as needed; spread the frosting over the cooled cake.