Vegetables can add sweetness, moistness and earthiness to cakes, and they can be a delicious way to use up not only a bumper crop of carrots, but veggies like zucchini, beets and pumpkins make standout cakes as well.
29. THREE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING- Warmly spiced carrot cake—studded with coconut, walnut and raisin goodness—make a towering triple-layer presentation. The layers are coated with generous amounts of tangy cream cheese frosting and garnished with sweetened coconut flakes. Leave the sides of the cake bare for a rustic, homespun feel.
30. DOUBLE CHOCOLATE BEETROOT CAKE- Beetroot is naturally sweet, when you combine it with chocolate it makes a terrific, moist cake. This one is elevated with a cream cheese frosting that’s tinted pink with beetroot powder for a true showstopper of a dessert.
31. NAKED PUMPKIN CAKE WITH CARAMEL BUTTERCREAM- This cake has all the spice and autumnal vibes of a pumpkin pie in a cake layered with fluffy caramel buttercream, drizzled with caramel sauce. Bring it to your next Friendsgiving and make a few new friends.
32. CHOCOLATE CHIP ZUCCHINI CAKE- Zucchini and chocolate make a great pair. When you top this easy sheet cake with a little cream cheese frosting you’ve got a winner of a dessert to delight guests of all ages. Use your KitchenAid stand mixer and the KitchenAid 5 Blade Spiralizer with Peel, Core and Slice1 to prep the zucchini.