Fruity Veggie Cake
Bursting with wholesome ingredients and fruity sweetness, the Fruity Veggie Cake is a delightful blend of health and indulgence perfect for any occasion. This moist and flavor-packed cake combines the hidden goodness of grated carrots and zucchini with the tropical twist of crushed pineapple and the natural sweetness of raisins. A touch of ground cinnamon lends a warm, comforting spice to every bite, while a mix of unsweetened applesauce and vegetable oil keeps the texture irresistibly tender. Whether dusted with powdered sugar for a light finish or served plain, this cake is a versatile treat that suits everything from afternoon tea to festive gatherings. Easy to prepare in just an hour and perfect for a crowd, the Fruity Veggie Cake proves that dessert can be both delicious and nutritious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups unsweetened applesauce
- 0.5 cups vegetable oil
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cup grated carrots
- 1 cup grated zucchini
- 0.5 cups crushed pineapple, drained
- 0.5 cups raisins
- 0.5 cups chopped walnuts or pecans (optional)
- 2 tablespoons powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan, or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
In another bowl, beat together the granulated sugar, brown sugar, applesauce, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
Fold in the grated carrots, grated zucchini, crushed pineapple, raisins, and nuts if using, until evenly distributed.
Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Optional: Dust the top of the cooled cake with powdered sugar before serving.
Slice and enjoy! The cake can be stored in an airtight container for up to 4 days at room temperature or in the refrigerator.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 34.2 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 211 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
