Broccoli-Carrot Cake!

I was feeling challenged, one day so researched for a recipe using . . .  broccoli . . . but not as a vegetable or savory side dish but in a cake! I have made cakes with tomato, with garbanzo beans, carrots and thought about how one with broccoli would turn out. I actually found a couple of recipe but ended up putting together my own version. 

Broccoli–Carrot Cake

8 ounces steamed and pureed carrots (can use baby food, too)

1 cup all-purpose flour

1 cup finely shredded carrots

1/3 cup finely shredded raw broccoli

1/2 cup packed brown sugar

1/2 cup ground walnuts

1/4 cup vegetable oil

2 teaspoons vanilla extract

Zest and juice of two limes

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

1 large egg

Preheat oven to 350 degrees. Vegetable oil spray a round 8 x 1 1/2-inch cake pan or whatever works for you.

Put all the ingredient in a large mixing bowl and with a wooden spoon thoroughly mix until just blended.  Spread into prepared pan and bake for approximately 25-30 minutes.

When my cake  exited the oven, it smelled very good and looked pretty with the bits of orange and green peeking through the golden crust. The cake wasn’t light but it rose enough to be tender. My family ate it all so I called it a success. Since we are now gluten’free, I plan to try it, again, using BetterBatter flour blend and see how it turns out. Even with the health aspect, a good topping of freshly-whipped cream was very good . . . and we all need our dairy, right?