Moist, veggie-packed cake meets a crisp, vibrant salad—your new favorite fusion dish.
Looking for a dish that’s both comforting and refreshingly light? This unique recipe brings together a subtly sweet, moist cake with the garden-fresh crunch of a simple veggie salad. It’s an unexpected but delightful pairing—perfect for brunch, light lunches, or a creative twist on dessert from Yummy Cooking Treats.
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 grated zucchini
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 freshly ground black pepper, to taste
Instructions
Step 1: Make the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the oil, eggs, vanilla extract, and milk until well combined.
Gradually pour the wet ingredients into the dry, mixing just until smooth.
Fold in the shredded carrots and grated zucchini, ensuring they’re evenly distributed.
Step 2: Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Prepare the Salad
In a large bowl, combine the spinach, cherry tomatoes, cucumber, and red onion.
Drizzle with olive oil and lemon juice, then toss to coat.
Season with salt and pepper to taste.
Step 4: Plate and Serve
Slice the cooled cake and serve alongside a portion of the fresh salad.
For extra indulgence, top each cake slice with a dollop of whipped cream or a swipe of cream cheese frosting.
💡 Pro Tips
- Add More Veggies: Shredded beets or yellow squash work beautifully in the cake for extra color and nutrition.
- Dress It Up: Try a light balsamic vinaigrette or herbed yogurt dressing for the salad if you want more depth.
- Pair It Well: Serve this dish with herbal iced tea, sparkling lemonade, or fresh cucumber water for a perfectly balanced meal.
This recipe is a flavorful mashup of earthy vegetables, light sweetness, and refreshing crunch. Whether you’re hosting brunch or just feel like switching things up, this veggie cake + salad combo is unexpectedly addictive.
Tag us @YummyCookingTreats and share your creation! #TacoTuesday #YummyCookingTreats