Harvest Cake

In my continuing attempt to get my son to just eat a stinking vegetable, I made a cake. Yup. It has a zucchini, a carrot, and a parsnip in it. I was going to add mascarpone frosting, but the cake is so good that it doesn't need it! Crazy, I know.

I got the recipe in a funny place: a real estate magazine. Our realtor sends us a mag about the Seattle real estate and architectural world, which I quite enjoy, and it has recipes too. Funny because she was so taken with Sam while we were looking for houses that I do believe we inspired her to be ready to start her own family. Sure enough, about 10 or so months after we moved in, we received a birth announcement from her. I like to pat myself on the back and tout that as evidence that we're doing a pretty good job. Since you have to wait so long for results with these little people you create, it's nice to have some kind of feedback along the way.

Harvest Cake

2 large carrots, grated

1 large parsnip, grated

1 medium zuke, grated

1 tart apple, cored and grated

1 1/4 cups flour

1/2 cup whole wheat flour

1.5 tsp. baking soda

3/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

(next time I'm going to add cloves and nutmeg)

3 large eggs

1 cup sugar

1/4 cup brown sugar

1/2 cup veg oil

1 tsp. vanilla

optional: 3/4 cup walnuts or pecans

1. Preheat oven to 350. Grease a 9x9 in. square pan.

2. Toss the grated veggies and apple together in a medium bowl. In another medium bowl, mix together the flours, baking soda, salt, and spices. Set aside. In a large bowl, whisk together the eggs and sugars until light and frothy. Add oil and vanilla and whisk until blended.

3. Add flour mixture to sugar mixture and stir until combined. Stir in shredded stuff and nuts, if using.

4. Spread batter evenly in pan. Bake 45-55 minutes until browned and set. Let cool in pan for 15 minutes, then on a wire rack for 1 hour.