Golden-brown cake squares, arranged closely together on a white surface. The photo shows several pieces of golden-brown cake squares, arranged closely together on a white surface. The texture of the cake looks soft and moist, with visible almond flakes scattered on top of some pieces for decoration. The cakes have a warm, rich color, likely from the inclusion of corn and spices, giving them an inviting and homemade appearance. The focus is on the cakes, highlighting their fluffy interior and slightly crumbly edges, making them look delicious and perfect for autumn.

Dessert+baking

Golden Cake with Corn and Carrot

Prep Time: / Cook Time: / Total Time:

I love autumn. It has a unique fragrance. And this cake has a special autumn ingredient... It’s also incredibly interesting in taste.

Author and photographs: Olga

Follow on Instagram

Jump to Recipe

Carrots are rich in beta-carotene, which improves vision and skin health. Corn is packed with fiber essential for a healthy digestive system. Coconut oil contains beneficial fats that support immunity and energy. Spices (like turmeric and ginger) are renowned for their anti-inflammatory and antioxidant properties, promoting overall well-being. And all of these wonderful ingredients come together in our cake!

This cake is a fantastic way to sneak veggies into a form that kids are bound to love!

An appetizing and wholesome recipe for a golden cake that not only helps you use up leftover veggies in the freezer but is also packed with valuable nutrients!

Golden Cake with Corn and Carrot

Ingredients

Dry Ingredients:

140 g flour
20 g shredded coconut (or chopped nuts)
1/2 tsp salt
1 tsp baking powder
1 tsp favorite spices (cinnamon, ginger, turmeric, etc.)

Wet Ingredients:

2 eggs
100 g brown sugar (brown sugar adds aroma and a caramel flavor, but regular white sugar can also be used)
100 ml coconut oil (or melted butter or another vegetable oil)
75 g carrot (frozen or fresh)
75 g corn (frozen or fresh)

Optional:

Almond flakes and 1 tbsp brown sugar for topping

Instructions

Prepare the vegetables: Defrost 75 g of corn and 75 g of carrot if needed (you can use them raw).

Blend the wet ingredients: Blend the carrot, corn, coconut oil, and eggs in a blender until smooth.

Add spices: Mix the sugar and spices into the blended mixture and stir until smooth.

Combine with dry ingredients: In a separate bowl, mix the flour, shredded coconut (or nuts), baking powder, and salt. Gradually fold the dry mixture into the wet ingredients using a spatula until well combined.

Decorate and bake: Pour the batter into a baking pan, sprinkle with brown sugar and almond flakes if desired. Bake at 180°C (350°F) for about 40–45 minutes, or until a toothpick inserted into the center comes out clean.