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:

• 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.)

• 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)

Wet Ingredients:

• 2 eggs

Optional:

• Almond flakes and 1 tbsp brown sugar for topping

Instructions

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

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

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

4. 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.

5. 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.