Vegetable Cake with Cinnamon Icing

    1 hour 25 minutes

    This cake includes so many different vegetables it is hard to believe it is a cake. It tastes great however and the cinnamon cream cheese icing is a perfect match.

    7 people made this

    Serves: 16 

    • 1 1/4 cups (155g) plain flour
    • 70g wholemeal flour
    • 1 1/2 teaspoons bicarbonate of soda
    • 3/4 teaspoon salt
    • 3/4 teaspoon cinnamon
    • 1/2 teaspoon ground ginger
    • 3 large eggs
    • 4 tablespoons brown sugar
    • 150g caster sugar
    • 1 teaspoon vanilla
    • 125ml olive oil or other vegetable oil
    • 2 large carrots, grated
    • 1 large parsnip, grated
    • 1 zucchini, grated
    • 1 apple, grated
    • Cinnamon Cream Cheese Icing
    • 6 tablespoons cream cheese, room temperature
    • 80g butter, room temperature
    • 1 1/2 cups (250g) icing sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon vanilla essence

    Preparation:35min  ›  Cook:50min  ›  Ready in:1hour25min 

    1. Preheat the oven to 180 degrees C. Grease a 23cm square cake tin and line with baking paper.
    2. Sieve together the flours, bicarbonate of soda, salt, cinnamon and ginger into a medium mixing bowl.
    3. In a large mixing bowl beat the eggs and sugars together until creamy. Then add the vanilla and olive oil and beat again to combine.
    4. Stir in the flour mixture with a wooden spoon then fold in the grated vegetables and fruit until completely incorporated.
    5. Tip the cake mixture into the prepared tin. Bake for 45 minutes to 1 hour or until the cake tests done with a skewer.
    6. Cool in the tin for 15 minutes then remove from tin. Let cool completely until it is no longer warm to the touch.
    7. To make the icing combine all ingredients and beat with an electric mixer until smooth and creamy. If necessary add up to 1 tablespoon of milk to reach desired consistency.
    8. Once the cake is completely cool ice with the cream cheese icing. Cut cake into 16 squares to serve.

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    Reviews in English (4)


    Delicious cake. The icing allow my sister, how is very picky with food, even able to enjoy it. Sweet cake that is nutrious too. Thanks  -  02 Apr 2011


    This cake was great. I used extra parsnip and zucchini from our garden. It had a sweet taste. I didn't bother icing it as it was so nice without it. Thanks YUM  -  02 Jan 2011


    Altered ingredient amounts. use about 175 g icing sugar for topping. but increase the cream cheese or add lime zest to calm sweetness down. also instead of 150 g sugar, make it 125g. and a little less brown.  -  22 May 2011  (Review from Allrecipes UK & Ireland)