Carrot & Zucchini Vanilla Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Yields: 24
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • ½ cup applesauce
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • 2 whole eggs
  • 2 egg whites
  • 1½ teaspoons vanilla extract
  • 2 cups grated carrots, divided
  • 2 cups grated zucchini, divided
  1. Preheat oven to 350°F and prepare cupcake pans with liners.
  2. In a large bowl whisk together flour, baking powder, baking soda, and salt.
  3. Take one cup of both the carrots and zucchini and food process until pureed.
  4. In a small bowl lightly beat the whole eggs and egg whites together.
  5. Mix pureed carrots and zucchini with beaten eggs, applesauce, buttermilk, oil, and vanilla.
  6. Add wet ingredients to the dry ingredients and mix until almost combined. Fold in grated carrots and zucchini, careful to not over mix the batter.
  7. Fill cupcake liners ⅔ full and bake at 350°F for 15-18 minutes or until a toothpick comes out clean. Allow to sit for a couple of minutes before removing to a wire rack to finish cooling.
This cake comes out with flecks of green and orange. If you would like to further camouflage your vegetables, you may puree all of the vegetables instead of grating half. Just add them all when you add the pureed vegetables in the recipe.
Recipe by Bake 2 The Future at