Birthday + Vegetable recipes (10)

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Carrot and brazil nut cake

Recipe by: Norma MacMillan

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Scrumptious American-style carrot cake is a great way to get children to eat vegetables without even noticing. The creamy icing here is lighter in fat than a traditional one, as it uses ricotta cheese.

Carrot Cake

Recipe by: Tammy Elliott

Reviews(7)

Pecans add a lovely crunch to this delcious carrot cake but feel free to leave them out if you don't like nuts.

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Carrot cupcakes

Recipe by: Maybe

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Fragrant and moist carrot cupcakes with yummy cream cheese icing.

Carrot Cupcakes with White Chocolate Cream Cheese Icing

Recipe by: BAKERAMA

Reviews(3)

This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The white chocolate cream cheese icing adds just enough sweetness to round it off.

Creamy Artichoke Soup

Recipe by: spanners86

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Really quick to make soup and really tasty, the lemony flavour makes it perfect for summer starters or light lunches and the garlic gives it a bit of a kick! Hope you enjoy as much as I did!

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Delightful Carrot Cake

Recipe by: tasha

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Be patient - this smells fantastic while it is cooking - wait until it has cooled before serving, though!

Gorgeous veggie cake with cinnamon cream cheese icing

Recipe by: bakingmaster

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This cake has so many surprise ingredients there are almost too many to list! Don't be put off by the veggies - the parsnip and courgette nicely complement the more typical cake ingredients of carrot and apple. The cinnamon cream cheese frosting is literally the icing on the cake!

Mamma's Bolognese

Recipe by: nad828

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It came from my auntie's friends grandma that lives in Rome.

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Sam's Famous Carrot Cake

Recipe by: Brian D'Amico

Reviews(3)

My grandfather (Sam) was famous for this cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!

Squash & Porcini Lasagne

Recipe by: emsmiff

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The perfect vegetarian alternative to a christmas dinner (or any time as it's so good). Would make a fab starter too. The squash and the dressing can be made up to 2 days in advance - keep them covered in the fridge. On the day the dressing just needs to be served at room temp and the squash can be heated in the microwave. Really easy dish to do while dealing with a huge roast!