Vegetable Cake

Photo: flickr user norwichnuts

Ingredients

1 cup Potatoes -- shredded, un-peeled

cup Zucchini -- shredded

cup Carrots -- shredded

pkt Yellow Cake Mix -- any brand

1 Egg

Preparation

Mix all ingredients together in a medium sized bowl. This cake may be baked a couple of different ways:1- Using 'waterless cookware', bake in a medium sized saucepan on top of your stove. Prepare pan with a thin coating of vegetable shortening, and pour batter into pan. Preheat burner to medium heat, then turn burner to low heat when placing pan on burner, and bake 10- 12 minutes, covered, or until cake is completely done.

2- Using a 1 1/2 quart covered casserole dish, prepare dish with a thin coating of vegetable shortening, and pour batter into dish & cover. Bake ina 350 degree F oven 20 - 25 minutes or until batter is completely done.

You may need to run a butter knife between the cake and the side of the pan when removing cake from pan/dish. Just place a dinner plate on top of the pan/dish and invert until cake falls onto the plate. This is a very moist cake and will not require frosting.

This is a great way to sneak vegetables into your family's diet! You will never know there are vegetables in the cake- they just give the cake moisture and a great amount of nutrition!

Variation: Pineapple Upside-down Cake. Before adding batter to pan or dish, place 2 Tbsp. melted margarine & 1/3 cup brown sugar in bottom. Arrange several slices of pineapple on top of the margarine/sugar mixture, then pour batter on top of the pineapple. Bake the same as directed above. RF4RP