To think carrot is the only vegetable that can segue between the sweet and savoury world.

[squoosh]

Yesterday I tried a slice of this new fangled chocolate beetroot cake. It was like gnawing on a piece of the Berlin Wall. And there was a distinct taste of..............beetroot.

Why do people insist that beetroot cake works? The only way I can see it working is as a blunt implement with which to knock out an assailant.

I've heard rumours of courgette cake too and I have to say, I'm sceptical.

I had beetroot cake (really wanted to like it, made by a friend who makes lush cakes) - too earthy as I think someone else said.

Honestly sprout and parsnip cake was good. Made by a bakery in Leeds. In all fairness there is the possibility there was very little sprout in it. Just a Christmas gimmick.

You can make gluten free lemon drizzle cake with mashed potato.

The only way I can get courgettes into DD is via chocolate courgette cake. Last time I made one she declared it was the 'best chocolate cake in the world ever'.

Avocado is a fruit. Speaking of which, are there any tomato desserts/cakes?

Though Wikipedia say tomato is only a fruit botanically speaking, for culinary and US law purposes it's apparently a vegetable.

Lemon chicken/drizzle cake?

Chocolate orange cheesecake/duck a l'orange?

Think you were a tad hasty Squoosh

I've had the most amazing salted caramel and parsnip cake. And courgette cake is good, as is the mashed potato cake

Eeek I was wrong, sorry! You referenced vegetables.

Oranges and lemons are fruit and I did specify vegetables. Lots of fruits can whizz willy nilly between sweet and savoury dishes but it doesn't work as well for vegetables.

Mashed potato cake!

Must be like lead.

It's honestly really tasty and surprisingly light. The BBC has a recipe.

I remember reading that a lot of school dinner chocolate cake is made with beetroot.

I use courgette all the time in baking and it adds moisture, but has no flavour.

I have to do something with the ninety million courgettes DH instists on growing.

I'd agree that courgettes can do it too.
Beetroot - I'm also a little sceptical of because of the earthy flavour.
Parsnip - I hate the taste of parsnip and can taste it in teeny amounts so this would never work for me
Pumpkin - can never understand the predilection for pumpkin pie (although isn't that technically a fruit as well?)

My sister makes the most amazing beetroot chocolate cake. The beetroot makes it really moist and it's amazingly chocolately. You wouldn't guess it had beetroot in it - it's my favourite cake in the world and I got her to make it got my birthday.

I make a mean courgette and lime cake.

Sylvia Plath used to make a revolting-sounding tomato soup cake... Gag.

I just had celery sorbet on ginger and apple trifle for lunch. It was bloody marvellous.

courgette, sweet potato, pumpkin have been fine in sweet recipes for my taste buds. Parsnip sounds good but haven't tried it as a dessert.

Courgette cake is lovely..doesn't need chocolate in it to disguise it either.

I've done courgettes chocolate cakes - like other have said it adds moisture but no flavour.

We have found a pumpkin pie we like off BBC website - not to sweet and uses roast pumpkin but the flavour comes mainly from the spices and TBH I could easily live without it.

DH insists there is a famous chocolate cake recipe in existence where the secret ingredient is blood for added richness - I'm sure it's a urban myth but it's amazing what people claim you can stick in cake and not notice.

I've had courgette and lime cake , wasn't bad.

Raw cauliflower..... Best food in the world....(or am i strange)

I make beetroot cake, but I juice the beetroot rather than grate it. The grated stuff sets my teeth on edge. I made it once for beetroot haters (used dark chocolate in cake too). They loved the cake, which was very moist. I've also tried other veg - always juiced.

I've made fab beetroot brownies before, as well as good old carrot cake, courgette cakes (a little flavourless truth be told) and amazing butternut muffins! All the sweet root veg go great in baking if you get the right proportions I think.

I might be biased though as I hate butter, so I tend to hunt out cakes that use oil instead and those kind of recipes are more suited to veg additions