Monday, February 2, 2009

Gingerbread Spice Cake

Gingerbread spice cake

(with broccoli and carrot)

This cake is SOFT and yummy. You would never know there is hidden veggies in it.

Nonstick cooking spray

1 cup whole-wheat flour

1 cup all-purpose flour

1tsp baking soda

1tsp ground ginger

1tsp cinnamon

1/4tsp ground cloves

1/4tsp allspice

1/4tsp salt

3/4 cup firmly packed brown sugar

1/4 cup extra virgin olive or coconut oil

1 LRG egg

1 Cup broccoli puree

1/2 cup carrot puree

1/2 cup nonfat plain yogurt

1/4 cup molasses (i never used this because i didn't have any and it turned out fine)

2tsp pure vanilla extract

1TBS grated orange zest

Preheat oven to 375 and coat a 9x5 inch loaf pan with cooking spray.

In a bowl, mix the flours with the baking soda, ginger, cinnamon, cloves, allspice, and salt. Set aside.

In a large mixing bowl or the bowl of an electric mixer, beat the sugar, oil, and egg until smooth. Beat in the vegetable purees, yogurt, molasses, vanilla, and orange zest. Add the flour mixture and mix until smooth.

Pour the batter into the pan and smooth the top. Bake until a toothpick comes out clean when inserted into the center of the cake, 45 min to 50 min. Cool 5 min in the pan before turning the cake out onto a rack to cool completely.

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