Recipes

Delicious ways to enjoy fruits and veggies

Delicious ways to enjoy fruits and veggies, even picky eaters ask for seconds. Details below ⬇️

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Carrot Cake:

  • 2½ cups (300g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp each: baking soda, salt, cinnamon
  • ½ tsp ground nutmeg
  • 1⅓ cups (320ml) vegetable oil
  • 1 cup (220g) light brown sugar
  • 1 cup (200g) granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3 cups (315g) grated carrots
  • 1 cup (120g) chopped pecans or walnuts (optional)

Steps:

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk oil, both sugars, eggs, and vanilla.
  4. Stir wet into dry just until combined. Fold in carrots and pecans.
  5. Divide batter between pans. Bake 30–35 min, until a toothpick comes out clean. Cool completely before frosting.

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Banana Cake:

  • 1½ cups milk (360ml)
  • 2½ tbsp fresh lemon juice, divided (37ml)
  • 1⅓ cups mashed bananas (320g)
  • ⅔ cup unsalted butter, softened (150g)
  • ½ cup brown sugar (110g)
  • 1 cup granulated sugar (200g)
  • 3 large eggs (150g)
  • 1 tsp vanilla extract (5ml)
  • 3 cups all-purpose flour (375g)
  • 1½ tsp baking soda (6g)
  • ¼ tsp salt (1.5g)

Steps:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
  2. Mix 1½ tbsp lemon juice with milk to reach 1½ cups. Set aside.
  3. Mix mashed bananas with 1 tbsp lemon juice. Set aside.
  4. Beat butter, brown sugar, and white sugar until combined. Add eggs one at a time, then vanilla. Beat until light and fluffy.
  5. In a separate bowl, whisk flour, baking soda, and salt.
  6. Alternate adding dry ingredients and lemon-milk to the butter mixture. Stir just until combined—don’t overmix.
  7. Pour batter into prepared pan.
  8. Reduce oven to 300°F (150°C). Bake 60–70 minutes, until a toothpick comes out clean.
  9. Place hot cake in freezer for 45 minutes. Cool completely before frosting.

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Zucchini Cake:

  • 2 cups all-purpose flour (248g)
  • 1½ tsp baking powder (6g)
  • 1 tsp baking soda (5g)
  • ½ tsp salt (3g)
  • 2 tsp ground cinnamon (5g)
  • 3 large eggs (150g)
  • 1 cup vegetable oil (240ml)
  • 1 tsp vanilla extract (5ml)
  • 1 cup packed brown sugar (200g)
  • ½ cup granulated sugar (100g)
  • 2 cups shredded zucchini (220g)

Steps:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) pan.
  2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk eggs, oil, vanilla, and both sugars until smooth.
  4. Stir in the dry ingredients just until moistened. Fold in shredded zucchini.
  5. Pour into prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.
  6. Let cool completely before frosting.

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Pumpkin Cake:

  • 2 cups all-purpose flour (248g)
  • 1½ cups granulated sugar (300g)
  • 1 tsp baking soda (5g)
  • 2 tsp baking powder (8g)
  • 2 tsp ground cinnamon (5g)
  • ½ tsp fine sea salt (3g)
  • 3 large eggs, room temp (150g)
  • 1 cup oil, vegetable, corn, or light olive (240ml)
  • 1 can pumpkin purée (15 oz / 425g)

Steps:

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk eggs, oil, and pumpkin until smooth.
  4. Add wet ingredients to dry and whisk until just combined.
  5. Pour into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
  6. Let cool completely before frosting.

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Sweet Potato Cake:

  • 1 cup packed brown sugar (220g)
  • ⅔ cup granulated sugar (135g)
  • 3 large eggs (150g)
  • 1 cup vegetable oil (240ml)
  • 2 cups mashed sweet potatoes, cooked (480g)
  • 2 tsp vanilla extract (10ml)
  • 2¾ cups all-purpose flour (344g)
  • 1 tsp baking powder (4g)
  • 1 tsp baking soda (5g)
  • ½ tsp salt (3g)
  • 1 tbsp ground cinnamon (8g)
  • ½ tbsp ground ginger (4g)
  • ½ tsp ground nutmeg (1g)

Steps:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) pan with baking spray.
  2. Whisk together brown sugar, granulated sugar, eggs, oil, mashed sweet potatoes, and vanilla until smooth.
  3. Stir in the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mix until just combined.
  4. Pour batter into the pan and bake for 28–35 minutes, or until a toothpick comes out clean.
  5. Cool completely before frosting or slicing.

Cream Cheese Frosting:

  • 8 oz (227g) cream cheese, room temp
  • 1 cup (227g) unsalted butter, softened
  • 1 tsp lemon juice or vanilla extract
  • 3 to 4 cups powdered sugar

Steps:

  1. Beat butter until smooth. Add cream cheese and beat until fluffy.
  2. Gradually mix in powdered sugar (more for thicker frosting).
  3. Add lemon juice or vanilla and beat until light.
  4. Frost or spread over cooled cake.

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