Sure, it’s probably not the equivalent of eating a big bowl of salad, but adding grated vegies to your cakes, pies and tarts helps bulk them up and add a lovely natural moisture, reducing the amount of flour or sugar you need. From grated carrot and zucchini, to pumpkin, sweet potato and rhubarb, these sweet treats have all the added goodness you need, with no compromise on the flavour you want.
Looking for more carrot cake recipes?
Pumpkin gingerbread cake
Give your next morning tea a touch of spice.
Fudgy sweet potato brownies
Treats with a vegie twist.
Avocado and banana chocolate mousse
Up your fruit intake – in dessert form.
Spiced pumpkin pies with honey & nuts
With a drizzle of honey and a dollop of cream, these little pies are the bees knees.
Kumara and coconut tarts with pecan toffee
Like pumpkin pie? You’ll love these!
Kumara pancakes with maple yoghurt
Up your veg intake at breakfast or dessert!
Beetroot, blackberry yoghurt popsicles
Vibrant and delicious – perfect for summer.
Choc-beetroot red devil sheet cake
With a flavour you can’t beet.
Lemon and zucchini polenta cake
A nonna’s favourite made healthier with the addition of zucchini – and it’s gluten-free to boot!
Flourless chocolate cakes with avocado icing
Treat yourself, but make it healthy.
Sweet pea, cinnamon and orange cake
Citrus-lovers will adore this sweet pea and orange cake layered with decadent orange buttercream. Indulging in this one is an utter delight.
Carrot cake with caramelised pecans
You’ll love this moist and easy carrot cake with a silky smooth cream cheese frosting
Zucchini layer cake with honeyed figs
Beautiful honeyed figs provide the finishing touch to this three-layer zucchini cake. Serve with an extra drizzle of honey for a dessert guaranteed to impress.
Beetroot and cherry cake with pink meringue buttercream
Thick lashings of rosewater buttercream take this stunning beetroot and cherry cake to new heights of deliciousness.
Chocolate and beetroot mud cake with caramelised baby beets
Give your chocolate mud cake an earthy edge with the use of this not-so-secret ingredient.
Sweet potato brownies with espresso topping
This sweet potato brownie recipe with espresso icing is featured in Dr Joanna McMillan’s book – Brain Food. As well as being a delicious chocolate treat, cocoa is rich in antioxidants.
Sweet pea friands
A dollop of lemon mascarpone and a drizzle of lemon syrup makes these fluffy sweet pea friands from The Australian Women’s Weekly ‘Real Sweet’ cookbook the ideal morning tea treat.
Maple gingerbread muffins with kumara butter
Full of delicious wholesome ingredients, these sweet and tasty maple gingerbread muffins are free of dairy and refined sugar. Served with a divine kumara butter, they make a healthy alternative for your morning or afternoon tea!
Sugar-free carrot cakes with date cream cheese frosting
These delicious little carrot cakes make the perfect after school snack. The kids won’t even know they’re sugar-free!
Chocolate and zucchini cake
Chocolate and zucchini are an unlikely team, but this combination really does work a treat. A clever way to get the kids to eat vegetables without them knowing they’re eating vegetables!
Beetroot chocolate pudding
This healthy pudding uses beetroot to keep it moist and sweet.
Chocolate beetroot cake
For those of you who have not yet tried this somewhat odd combination, don’t be put off! This chocolate and beetroot cake is moist and delicious, with a wonderful rich colour. We think you’ll love it.
Rhubarb, pear and pomegranate custard tea cakes
Elegant, delectable and delicately spiced, these rhubarb, pear and pomegranate custard tea cakes make a wonderful dessert or afternoon tea treat. Serve warm with good quality cream.
Kumara and pecan loaf
Served warm with a slather of butter, this golden loaf is perfect for the cooler months of the year.
Flourless chocolate beetroot cake
This spectacular cake is topped with sweetened crème fraîche and candied beetroot chips.
Rhubarb and vanilla crumble cake
You will need about two bunches of rhubarb for this recipe. To spread the second layer of cake batter over the crumble, without mixing the two, dollop the batter into each corner first, then gently spread the batter toward the centre. Note
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