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AIBU?

Share your dilemmas and get honest opinions from other Mumsnetters.

Original poster

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

128 replies

squoosh · 19/03/2015 13:20

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.

OP posts:
5Foot5 · 20/03/2015 13:36

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

Oh you have just reminded me of a recipe I keep meaning to try. It comes from a book by Trisha Ashley, who is one of my favourite authors. It is called "spudge" and is basically fudge made with mashed potato. Must remember to give it a go next time I have some mash left over...

FickleByNurture · 20/03/2015 14:40

"segway" like the things you ride on

quietlyfallingapart · 20/03/2015 18:50

This reply has been deleted

Message withdrawn at poster's request.

Tinuviel · 20/03/2015 19:50

I was always very sceptical about courgette cake when a friend suggested it as we had a glut of courgettes on our allotment. However, having had a slice in a NT café, which was delicious, I am hooked. My freezer has bags of grated courgette in ready for cake making. My favourite is Courgette Lime Drizzle Cake (with dried cranberries in), which is gorgeous.

I have also made a pumpkin loaf, which was fab too.

MrsPear · 20/03/2015 21:04

I am sorry but I cannot be convinced unless one of you with a supposed delish beetroot and chocolate cake recipe links to it and then I can try!

Come on beetroot in a cake?!

FluffyTheEvilOne · 20/03/2015 21:48

Courgette cake is gorgeous; try Nigella's recipe, with lemon filling. It does NOT taste of courgette, I promise. I've had people ask me for the recipe, not knowing what it is, and do a literal double take when I tell them what it's called!

I am yet to be convinced of the merits of beetroot cake, though...

blueberrypie0112 · 20/03/2015 22:12

carrot and zucchini cake is my favorite!

Letsgoforawalk · 21/03/2015 11:03

Sweet root veg, yes, courgettes, ok, willing to try that.

Sprouts, no! Never! Tried it once, was made for me as a gift (!?!), tasted ok but had 'sprout' aftertaste and, even worse, brassica after-effects Blush

Seriously don't do it, christmas novelty? not worth it. No no no no no.

blueberrypie0112 · 21/03/2015 13:59

This look so good: www.averiecooks.com/2015/03/carrot-zucchini-bread.html

I believe courgette is zucchini

mrspremise · 21/03/2015 14:33

rhubarb. Lovely chutney, dreamy crumble

Justusemyname · 21/03/2015 15:14

You made it wrong. I make chocolate cake with beetroot and you can't taste the beetroot. You aren't meant too as it's obviously just to add colour and moisture. I made a black currant tea bread today and it has fresh mint in.

PurdeyPie · 21/03/2015 16:57

Squoosh, your OP cracked me up. I totes agree re beetroot. It is Satan's spunk. I'm embarking on a parsnip & maple syrup cake tomorrow which is guaranteed to be the dog's testickulays.

TheSpottedZebra · 21/03/2015 17:09

I've got a recipe book full of veg cakes, and they're really very good. But the book is horribly twee: the author imagines what the veg would be like, how they would speak (!) to each other, and as a result, I can't open the book for fear of wanting to kill it with an axe.

NoraLouca · 21/03/2015 19:54

Carrot cake is ok. Courgette ok too as long as there isn't too much in it. What about those savoury cakes you get in France, with olives and bacon and stuff? Just wrong Grin

ZzzzGabor · 21/03/2015 21:08

I tried a slice of 'root cake' from the bakery that won Britains Best Bakery - it was not good. Shame as the rest of their bakes are delicious - says she having just snaffled a rhubarb and ginger meringue....

onemississippi · 21/03/2015 21:22

mrspremise do you realise rhubarb is related to celery? CELERY! THE FOOD OF THE DEVIL!!!!

hollyisalovelyname · 22/03/2015 09:26

Squoosh I'm with you on the pumpkin pie. Vile.
To make carrot cake edible they pile on the cream cheese frosting Grin

Blackduck · 22/03/2015 09:46

Chocolate beetroot cake is fab if made properly, moist and chocolately - you only know the beetroot is in there by the colour! (I purée the beetroot, so no bits)

LaChatte · 22/03/2015 13:37

It's important to use plain beetroot when making it into cake.

I didn't try using pickled beetroot, nope, totally not true

MerryMarigold · 22/03/2015 16:55

OK, sorry not RTFT, but I make a delish courgette chocolate fudge cake and I am not a health freak AT ALL. It's also got v little fat in it (slightly ruined by the cream we shovel on it). It's so moist. Yummmmm...

AHamburgerinFrankfurt · 22/03/2015 17:12

The pumpkin pie is awful because of the spices not because of the pumpkin in my opinion.

Have also had spinach cake in Turkey - one of the top 5 cakes I have ever eaten. Tasted nutty, not spinachy.

Have also seen a recipe for a sauerkraut cake at which I drew the line.

keepitsimple0 · 22/03/2015 20:13

The pumpkin pie is awful because of the spices not because of the pumpkin in my opinion.

cinnamon? Nutmeg?

Artesia · 22/03/2015 20:37

Any chance of a link to the recipe Merry. Sounds lovely!

80schild · 22/03/2015 21:31

I had chic-beetroot cake today. It was really nice, so light and moist and had almost no calories by virtue of the fact it had beetroot in it. Usually I don't like vegetables in cake. Some of my friends do it and it is horrid. Personally, for me, a cake has to have flour, sugar, butter and eggs or it is not a cake but an experiment.

MerryMarigold · 23/03/2015 12:11

Artesia, I kind of make it up!

50% of mix is Wright's Choc Fudge Cake mix (about a third of a packet). Cheat!!!
Approx 25% gluten free flour
1 Tbsp spoon dark brown sugar
1 Tbsp ground nuts, whichever you like
1 tsp baking powder
1 dessert sp cocoa
1 dessert sp olive oil
1 medium egg
Add enough water to make a stiff consistency
Large mug of grated courgette, can also put carrot/ apple/ butternut squash/ marrow etc.

I cook it in a pan on the hob (I have a special pan) for around 20 mins on the very lowest heat of the lowest ring. Usually give it a little bit of a grill at the end to brown off the top. I guess you could also cook it in the oven in a pan covered with foil on a low heat, maybe around 140 and take the foil off for the last 5 mins. It's a bit of an experiment, but you end up getting it right and then it's a really quick, easy and fairly nutritious pudding.

I don't put any icing. Serve it warm with cream or custard. It should be a bit pudding-y and moist.

I also make the same thing using Wrights Toffee or Ginger ones, just adding the gluten free flour and whichever spices I fancy (eg, ground ginger, nutmeg, brown sugar). The Ginger one is delicious with carrot and courgette. I've never been a packet cake person, but I really like these, which have a lot of the ingredients already in so I just need to supplement with cupboard basics. Each pack lasts 3 cakes so it's super quick to whip up as an after school snack or a pudding.