8 Ways to Eat Your Vegetables -- in Cake Form

March 25, 2015

Gone are the days your mom had to zest zucchini down to a molecular level for your brownies to make sure you got fiber in your diet: The vegetables in these cake recipes aren't here to hide. They're here to put some spice into a layer cake, add depth to a chocolate bundt, and just shine all by their leafy selves in a very green cake.

And they're here at just the right time. If, in the past few days, you have 1) wondered what to do with all those potatoes and carrots that turned up while clearing out your root cellar, 2) cleaned your pantry and realized that you definitely overestimated how many cans of pumpkin you were going to need for the holidays, or 3) reveled in the sudden influx of fresh parsley at the farmers' market, there's only one thing to do -- pop everything into a batter, and bake away. 

Here are 8 cakes and quick breads that use vegetables in unexpected ways:

Shop the Story

Chocolate-Mashed Potato Cake with Ganache by janeofmanytrade


Roberta's Parsley Cake by Genius Recipes


My New Favorite Zucchini Bread by Dabblings


Gluten-Free Coconut Squash Cake by glutenfreegirl


Pumpkin Cake with Cream Cheese Icing and Caramelized Pumpkin Seeds by Sarah Jampel


Carrot Cake with Cardamom by hollyshaner


Nigel Slater's Extremely Moist Chocolate-Beet Cake by Genius Recipes


Spiced Parsnip Cake by hardlikearmour

See what other Food52 readers are saying.

Jenny Xu

Written by: Jenny Xu

Dorm baker and connoisseur of digestive biscuits.