I baked carrot cake. I baked zucchini bread. I baked beet root cake. But I never baked anything combining three of the vegetables. Today, I was just sitting lazily on my bed in the afternoon, thinking of baking something. First I thought I would bake zucchini, as I had loads of zucchini in my refrigerator. Then suddenly I thought mixing all the vegetables together in one cake.
Here is the recipe: Two cups all-purpose flower One cup grated carrot One cup grated beet One cup grated zucchini Half cup yogurt Half cup margarine Half cup milk Half cup sugar One tsp ginger powder One tsp nutmeg powder One tsp cinnamon powder One tsp baking powder One tsp baking soda One fourth cup brown sugar
Take One large carrot, one median sized zucchini, and one medium sized beet root. After grating all them will yield one cup of the shredded vegetable each. I used half cup sugar, as carrot and beet are quite sweet. Preheat the oven at 350 degree F. In a large bowl mix all the dry ingredients well, except the brown sugar. With an electric mixer, mix yogurt and margarine well. Add all the dry ingredients and continue mixing. You may face difficulty in mixing, as the batter can be very tight. Add half cup of milk and continue mixing. If you see that the batter is still tight, do not worry. The vegetables contain a lot of water. If you mix more milk, the batter will very watery after adding vegetables. Then add all the vegetables , and fold nicely with a rubber spatula. Grease one 13” round pan, pour the batter. Crumble brown sugar over the batter. Bake for forty minutes, or until a fork comes out clean when inserted at the center of the cake.