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Vegetable Garden Cake



  • 3 eggs, beaten until fluffy
  • 1 cup oil
  • 2 cups granulated sugar
  • 1 1/2 cups tightly packed shredded zucchini
  • 1/2 cup tightly packed shredded carrots
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup ground almonds
  • 1/2 teaspoon cinnamon

Milk Glaze

  • 1/2 cup sifted confectioners' sugar
  • 2 teaspoons hot milk
  • 1/4 teaspoon vanilla extract
  • 1/2 cup powdered sugar, sifted
  • 10 marzipan carrots


  1. Cake: Combine eggs, oil, and sugar; mix well. Stir in zucchini and carrots. Add remaining ingredients; stir until well moistened.
  2. Pour into 2 greased and floured 9-inch cake pans.
  3. Bake at 350 degrees F for 25 to 30 minutes or until done.
  4. Cool slightly before removing from pans. Freeze 1 cake layer for use at another time.
  5. Milk Glaze: Mix sugar, milk, and vanilla until smooth.
  6. Cover top of cake generously with glaze. Place small amount of glaze on teaspoon; drizzle glaze in scalloped design around edges.
  7. Dust top of cake with powdered sugar.
  8. Arrange marzipan carrots around outer edge of cake.

Yield: 10 servings

Posted by Olga at Recipe Goldmine 7/6/02 6:39:39 pm.

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