Sage and Thyme Squash Carrot Cake
Savory vegetable cake combining roasted squash and carrots with fresh sage and thyme. Eggs bind the pureed vegetables into a moist, herb-infused loaf baked until a knife inserted in the center comes out dry. Simple, rustic comfort food that works as a side dish or light main course.
Ingredients
- 1 lb squash, peeled and dicedpumpkin1:1vegetable
mild flavor substitute
- 1 lb carrots, peeled and sliced
- 4 eggs, whole
- 1 branch sage, fresh
- 1 branch thyme, fresh
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Remove skin from squash and cut into dice
- 2
Peel carrots and cut into rounds
- 3
Cook squash and carrots together in salted boiling water for 20 minutes
- 4
Drain thoroughly and puree using a potato ricer or fork
- 5
Add thyme leaves, chopped sage leaves, salt, and pepper to puree
- 6
Add eggs and mix thoroughly
- 7
Pour mixture into a loaf pan and bake at 350°F for 40 minutes until a knife inserted in the center comes out dry
Tips
Ensure vegetables are thoroughly drained before pureeing to avoid a watery batter
Use a potato ricer for the smoothest puree consistency
Fresh herbs are essential for the flavor profile of this cake
Good to Know
Refrigerate in an airtight container for up to 4 days
Can be assembled and refrigerated overnight before baking
Serve warm or at room temperature, sliced
Common Mistakes
Do not skip draining vegetables thoroughly to avoid a soggy cake
Do not underbake; a dry knife test ensures proper texture