Vegetables get a bad reputation, especially when you think about mixing them with desserts. However, with the right combination, vegetables bring out the best in some desserts.
Desserts and vegetables are an unlikely duo like Tom and Jerry, who are frenemies that are somehow inseparable. You will change your mind about vegetables not belonging with desserts, after making these delicious dishes, handmade and baked with your love.
Some vegetables like carrots and sweet potatoes have a natural sweetness to them that can help you cut back on adding refined sugar to your dessert. Follow our step-by-step recipes to make desserts that are dense, rich with a dash of healthy nutrients added to the mix.
1. Carrot Cake
With carrot as its star ingredient, this cake is more than just calories, it has health benefits too, courtesy of the carrot. The cake might be dense but each forkful is moist and super soft, and is loaded with delicious flavor.
Serving Size: Makes 1 cake (12 slices)
Ingredients:
- 250 gm grated carrots
- 150 gm oil
- 150 gm sugar
- 2 eggs
- 150 gm maida/all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon powder
Instructions:
- Preheat the oven to 180°C.
- Mix carrots, oil and sugar together until well combined.
- Beat in eggs one at a time.
- In a separate bowl, whisk together dry ingredients.
- Fold dry ingredients into wet ingredients until just combined.
- Pour batter into a greased 8-inch cake pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
2. Beet Brownies
Beets make the average brownie more fudgy and moist. What's more, you can cut back on the sugar given that beets have a sweetness to them. The grated beets for this recipe could be roasted to add more flavor.
Serving Size: Makes 16 brownies
Ingredients:
- 150 gm grated beetroot
- 150 gm butter, softened
- 300 gm sugar
- 2 eggs
- 150 gm maida/all-purpose flour
- 50 gm cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- Preheat the oven to 180°C. Grease an 8-inch square baking pan.
- Mix beetroot and butter until well combined. Stir in sugar.
- Beat in eggs one at a time.
- In a separate bowl, whisk together flour, cocoa powder and salt.
- Fold dry ingredients into wet ingredients until just combined.
- Spread batter evenly into the prepared pan.
- Bake for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
3. Pumpkin Pie
A delicious balance of sweet and savory, the pumpkin pie is perfect for October and just in time for Halloween. The secret as to why this tastes so good lies in the spices that enrich the flavor of an otherwise ordinary pie.
Serving Size: Makes 1 pie (8 slices)
Ingredients:
- 500 gm pumpkin puree
- 250 ml condensed milk
- 2 eggs
- 1/2 tsp pumpkin pie spice (powdered cinnamon, nutmeg, ginger, cloves)
- 1/4 tsp salt
- 1 unbaked 15cm pie shell
Instructions:
- Preheat the oven to 180°C.
- In a medium bowl, whisk together pumpkin puree, condensed milk, eggs, pumpkin pie spice and salt until smooth.
- Pour filling into an unbaked pie shell.
- Bake for 50-60 minutes, until the center is set and a knife inserted comes out clean.
- Allow to cool completely before slicing.
4. Sweet Potato Cake
The natural sweetness of sweet potatoes blends really well with desserts, like cakes. Add your choice of frosting, preferably cream cheese and you have a scrumptious cake at your fingertips.
Serving Size: Makes 1 cake (12 slices)
Ingredients:
- 250 gm mashed sweet potato
- 150 ml oil
- 150 gm sugar
- 2 eggs
- 150 gm maida/all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon powder
Instructions:
- Preheat the oven to 180°C. Grease an 8-inch round cake pan.
- Mix sweet potato and oil until well combined. Stir in sugar.
- Beat in eggs one at a time.
- In a separate bowl, whisk together dry ingredients.
- Fold dry ingredients into wet ingredients until just combined.
- Pour batter into the prepared pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
5. Spinach Chocolate Muffins
Adding healthy nutrition to a typical fatty creation, spinach chocolate muffins are good for your body without the vegetable aftertaste. The spinach in the muffins make them more moist and enjoyable to munch on.
Serving Size: Makes 12 muffins
Ingredients:
- 100 gm spinach, chopped
- 100 gm butter, softened
- 150 gm sugar
- 2 eggs
- 100 gm maida/all-purpose flour
- 50 gm cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Instructions:
- Preheat the oven to 180°C. Line a 12-cup muffin tin with paper liners. Adjust based on serving size.
- Mix spinach and butter until well combined. Stir in sugar.
- Beat in eggs one at a time.
- In a separate bowl, whisk together flour, cocoa powder, baking powder and salt.
- Fold dry ingredients into wet ingredients until just combined.
- Scoop batter into prepared muffin cups.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.