Carrot cake and zucchini bread may be old hat, but as foodies and cooks become more adventurous, vegetables are increasingly showing up in desserts in new ways.
That pretty pink cake in the dessert case at Fido may look like the latest red velvet, but it's made with pureed beets, as is the delicate pink frosting. Bravo Gelato regularly dips its toe into the vegetable flavor pool, making a kale gelato laced with cinnamon for Lockeland Table and a sweet corn with lime at its scoop shops in Nashville and Brentwood. And at The Post East, pastry chef Nicole Wolfe is always looking for ways to use the juice bar's leftover pulp in muffins and desserts.
"I think people are more open to trying unusual flavors," says Lisa Bachman Jones, head baker at Fido. "Our vegetable cakes and muffins have been really popular."
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