Golden Cake with Corn and Carrot
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. All these wonderful ingredients come together in our nutritious carrot corn cake!
This golden veggie cake is a fantastic way to sneak wholesome vegetables into a form that kids are bound to love!
Discover an appetizing and wholesome recipe for this golden carrot corn cake, a perfect way to use up leftover veggies in the freezer, and it’s packed with valuable nutrients!
Ingredients
Dry Ingredients:
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140 g flour
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20 g shredded coconut (or chopped nuts)
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1/2 tsp salt
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1 tsp baking powder
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1 tsp favorite spices (cinnamon, ginger, turmeric, etc.)
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100 g brown sugar (brown sugar adds aroma and a caramel flavor, but regular white sugar can also be used)
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100 ml coconut oil (or melted butter or another vegetable oil)
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75 g carrot (frozen or fresh)
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75 g corn (frozen or fresh)
Wet Ingredients:
- 2 eggs
Optional:
- Almond flakes and 1 tbsp brown sugar for topping
Instructions
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Prepare the vegetables: Defrost 75 g of corn and 75 g of carrot if needed (you can use them raw).
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Blend the wet ingredients: Blend the carrot, corn, coconut oil, and eggs in a blender until smooth.
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Add spices: Mix the sugar and spices into the blended mixture and stir until smooth.
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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.
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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.
