How to make cake with vegs!
Answers:
it will taste bad, make it with suger , flour , and cream
or make chicken cake , but make it savory Www@FoodAQ@Com
or make chicken cake , but make it savory Www@FoodAQ@Com
carrot cake
1/2 cup chopped walnuts
2 cups whole-wheat pastry flour (see Ingredient Note)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups sugar
3/4 cup nonfat buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 (20 ounce) can crushed pineapple, drained, juice reserved
2 cups grated carrots
1/4 cup unsweetened flaked coconut
2 tablespoons coconut chips or flaked coconut
12 ounces reduced-fat cream cheese, softened
1/2 cup confectioners' sugar, sifted
1 1/2 teaspoons vanilla extract
To prepare cake: Preheat oven to 350 degrees F!. Coat a 9-by-13-inch baking dish with cooking spray!.
Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes!.
Whisk flour, baking soda, salt and cinnamon in a medium bowl!. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended!. Stir in pineapple, carrots and coconut!. Add the dry ingredients and mix with a rubber spatula just until blended!. Stir in the nuts!. Scrape the batter into the prepared pan, spreading evenly!.
Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes!. Let cool completely on a wire rack!.
To prepare frosting and finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes!.
Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy!. Spread the frosting over the cooled cake!. Sprinkle with the coconutWww@FoodAQ@Com
1/2 cup chopped walnuts
2 cups whole-wheat pastry flour (see Ingredient Note)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups sugar
3/4 cup nonfat buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 (20 ounce) can crushed pineapple, drained, juice reserved
2 cups grated carrots
1/4 cup unsweetened flaked coconut
2 tablespoons coconut chips or flaked coconut
12 ounces reduced-fat cream cheese, softened
1/2 cup confectioners' sugar, sifted
1 1/2 teaspoons vanilla extract
To prepare cake: Preheat oven to 350 degrees F!. Coat a 9-by-13-inch baking dish with cooking spray!.
Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes!.
Whisk flour, baking soda, salt and cinnamon in a medium bowl!. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended!. Stir in pineapple, carrots and coconut!. Add the dry ingredients and mix with a rubber spatula just until blended!. Stir in the nuts!. Scrape the batter into the prepared pan, spreading evenly!.
Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes!. Let cool completely on a wire rack!.
To prepare frosting and finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes!.
Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy!. Spread the frosting over the cooled cake!. Sprinkle with the coconutWww@FoodAQ@Com
Keeping it simple!. If you have a cake mix ( Yellow or Spice cake) The recipe will call for water!. Reduce the water by 1/2 cup then add 1 cup firm packed of whatever shredded vegetable you want!. ( Zucchini, carrot, and yes even lettuce) Add nuts and raisins if needed and extra cinnamon and vanilla to taste!. Follow the recipe on the rest of the ingredients!. Play with recipes and don't be scared to try new things!.Www@FoodAQ@Com