Okay, maybe putting veggies in your cake or muffins won’t make them healthy, but it is another way to empty your overflowing vegetable drawers. From carrots and zucchini to peas, parsley, sweet potatoes, and beetroot, there are many creative ways to incorporate veggies into your sweets.

Zucchini Carrot Cake

Prep Time10 mins
Cook Time1 hr


  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon cardamom
  • 1/2 teaspoon ground nutmeg
  • 4 large organic eggs
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups zucchini shredded
  • 1 1/2 cups carrots shredded
  • Powdered sugar for sprinkling the cake


  • Preheat oven to 350°F.
  • Sift flour, baking powder, baking soda, salt, and spices together in a medium bowl. Set aside.
  • In a stand mixer, beat eggs, sugar, and vegetable oil together on medium speed. Add sifted dry ingredients in batches and beat until smooth on medium speed. Stir in zucchini, carrots, and vanilla. (This can be done by hand and without a stand mixer; it just might take a bit more elbow grease.)
  • Lightly grease and flour a bundt pan, and pour in batter. Bake for 45–60 minutes until the top is golden and an inserted toothpick comes out clean. Let cool and sprinkle with powdered sugar.