Cake can be made up to 2 days ahead; store in an airtight container at room temperature.
Tasted great. Like carrot cake but more flavorful. The nuts and vegetables kind of fell to the bottom of the cake, so I would make sure you don't cut them too small so they stay suspended in the batter.Read More
I was sceptical when I first read this recipe but tried it. It is addictive. With the vegetables in it, I feel I am having dessert and my vegetables all inclusive. I am making another one today. I take it to my art studio and have it for lunch. I think the icing is necessary for the full flavor.Read More
I saw this in the F&W magazine and had to have it. I am a sucker for browned butter and sweetened veggies. I followed the directions exactly, no substitutions- except I only have a 12c Bundt- which worked out just fine. And I skipped the icing because I think it’s just perfect on its own. It is nutty, buttery, crispy and sweet. Definitely a keeper.Read More