Cooking / Kodiak, AK

This fudge cake recipe disguises three veggies

cake, recipe, fudge, vegetables, instant, pudding, chocolate

Okay, this photo of cake batter might look scary and unappetizing, but trust me, the finished product makes the best fudge cake that’s ever tiptoed across your tastebuds.

Best of all, it’s easy to make. It must be easy, since I serve it on our Galley Gourmet wildlife cruises here in Kodiak, Alaska. True, I make a special effort to prepare most of the menu items from scratch (and use as many veggies, herbs and flowers as possible from the garden ), but not desserts. Frankly, I don’t have time. Well, unless it’s a rhubarb cobbler. So without further adieu, here’s the recipe:

Three Veggie Fudge Cake

1 package Devils’ Food cake mix
1 package (3.4 ounces) chocolate instant pudding mix
1 teaspoon ground cardamom
1 teaspoon cinnamon
1 teaspoon ground coriander
1 cup grated carrots
1 cup grated zucchini
1 cup grated beets
1/2 cup sesame seeds
2/3 cup orange juice
1/2 cup vegetable oil (soybean, canola, etc.)
4 large eggs, slightly beaten
Zest from one orange

Place cake mix, instant pudding, spices and sesame seeds in a large bowl. Add grated carrots, zucchini, and beets. Toss with a fork to coat veggies with dry ingredients. Add orange juice, oil, eggs and zest. Stir by hand using a wooden spoon for about 1 minute. Scrape the bowl with a spatula and then mix for another 30 seconds. (You might find it odd that I don’t follow the instructions on the box and blend with an electric mixer. In my experience, directions on boxed cake mixes result in flat, dense cakes. I’m certainly open to suggestions). Bake in oiled pans at 350 degrees F. for the following times (times are approximate. Do the toothpick test: Done when it comes out clean):

  • 9×13-inch pan: 45 minutes
  • Two 9-inch pans: 35 minutes
  • Bundt pan: 55 minutes
  • 24 cupcakes (1/2 to 2/3 full): 25 minutes

carrots, zucchini, beets
I hope you enjoy the cake. It’s so fun to fool fussy eaters. Experiment with other combinations, such as spice cake mix (use vanilla pudding mix, 3 cups of grated carrots, or diced rhubarb, 1/2 cup raisins and more cinnamon).

No Comments

  • Carolyn C.
    August 30, 2015 at 9:25 PM

    Dear Marion,I really got a good laugh after I read your first comments and then scrolledto the picture of the fudge cake! It really tickled my funny bone. I amdefinitely going to make it and I can hardly wait. Thanks for your posts as Ireally enjoy them!Blessings,
    Carolyn Clark

    • marionowen
      August 30, 2015 at 9:48 PM

      Thanks Carolyn. And let me know if you experiment with any other combinations. Cheers and blessings to you!

  • Velda
    August 30, 2015 at 9:23 PM

    Looks good. Have to figure out how to do gluten free. Will share if I do. Velda
    Sent from my iPhone

    • marionowen
      August 30, 2015 at 9:47 PM

      I think it’s very possible…you could follow European recipes for cakes using a lot of ground nuts. Keep me posted, OK?


Leave a Reply