Homemade Cake with Veggie Salad Twist

This recipe brings together the sweetness of a homemade cake with the freshness of a veggie salad. Perfect for those who love experimenting with flavors, this dish is a delightful fusion of dessert and healthful ingredients. The cake is moist and subtly sweet, while the veggie salad adds a refreshing crunch.

Ingredients

For the Cake

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 cup shredded carrots
• ½ cup zucchini, grated

For the Veggie Salad

• 1 cup baby spinach
• ½ cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine vegetable oil, eggs, vanilla extract, and milk. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
4. Fold in the shredded carrots and grated zucchini for a veggie-packed twist.

Step 2: Bake the Cake

1. Pour the batter into the prepared cake pan and smooth the top.
2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare the Veggie Salad

1. In a large bowl, combine baby spinach, cherry tomatoes, cucumber, and red onion.
2. Drizzle with olive oil and lemon juice, then toss to coat evenly. Season with salt and pepper.

Step 4: Serve

1. Slice the cake and serve alongside the veggie salad for a balanced plate.
2. Optionally, garnish the cake with a dollop of whipped cream or cream cheese frosting for added sweetness.

Pro Tips

• Customizable Veggies: Add shredded beets or squash to the cake for more variety.
• Salad Dressing: Experiment with balsamic vinaigrette or honey mustard for a different flavor profile.
• Pairing Suggestions: Serve with a cup of herbal tea or a refreshing lemonade.

This recipe is a creative way to enjoy the best of both worlds—indulgent cake and a healthy salad.