CARROT ZUCCHINI CAKE
Hope you enjoy this recipe with carrots and zucchini grated in it and a cream cheese frosting ~ mmm
Provided by Carol Junkins
Categories Cakes
Time 40m
Number Of Ingredients 17
Steps:
- 1. CAKE: Preheat oven to 350 and grease and flour 9\" pan.
- 2. Beat eggs with sugar until frothy; gradually beat in oil.
- 3. Combine dry ingredients, add to first mixture in large bowl and beat together until mixed (batter will be thick).
- 4. Add carrots, zucchini and coconut; beat, then pour into pan.
- 5. Bake at 350 for 30 minutes; frost when cool.
- 6. ICING: Beat cream cheese (room temperature) and butter together until creamy.
- 7. Beat in icing sugar, vanilla and orange rind until creamy; spread.
SHEET PAN ZUCCHINI CARROT CAKE
This sheet pan cake with zucchini, carrots, and coconut is incredibly moist since it is soaked with freshly squeezed orange juice right after baking. Make sure you squeeze out most of the liquid of the vegetables, otherwise the cake will get too moist.
Provided by Lena
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
- Combine flour, coconut, baking powder, and salt in a bowl.
- Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
- Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 37.1 g, Cholesterol 76.8 mg, Fat 15 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 9.7 g, Sodium 189.2 mg, Sugar 15 g
ZUCCHINI CARROT CAKE
An extremely moist cake that I guarantee will become your absolute favorite zucchini cake! I got this recipe many years ago from a local hometown newspaper that used to run a special section once a year with recipes submitted by local residents.
Provided by food snob mom
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs, sugar and oil.
- Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
- Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
- Let cool and sprinkle with powdered sugar.
ZUCCHINI WALNUT CARROT CAKE
This zucchini carrot cake is a tasty breakfast alternative.
Provided by MWOOLF
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
- Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 21.5 g, Cholesterol 20.5 mg, Fat 15.2 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 291.2 mg, Sugar 8.1 g
CARROT CAKE OF MY DREAMS!
Very dense, moist carrot cake, full of fruit. In a taste test against a more traditional butter-based carrot cake, my co-workers thought mine must be the more sinful! But no, it's practically VIRTUOUS!
Provided by Molly
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a fluted tube pan (such as Bundt®).
- Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.
- Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.
- Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.
- Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.
- Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.
Nutrition Facts : Calories 336.7 calories, Carbohydrate 58.3 g, Cholesterol 0.2 mg, Fat 10 g, Fiber 2 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 379.1 mg, Sugar 31.7 g
CARROT-ZUCCHINI CAKE
Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries.
Provided by Lori O'Neill Harpel
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
- Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
- Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.
- Divide batter evenly among prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.
- Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.
Nutrition Facts : Calories 740.4 calories, Carbohydrate 86.7 g, Cholesterol 92.7 mg, Fat 42.8 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 11.7 g, Sodium 413.8 mg, Sugar 68.8 g
ZUCCHINI CARROT SPICE CAKE
My family adores sweets, and I like to serve treats like this that are good for them, too. The cake is spiced just right and has a creamy marshmallow topping spiked with orange juice and vanilla. -Layla Payton, Midwest City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first six ingredients. Gradually add the buttermilk, applesauce, carrots, zucchini and vanilla. In a small bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into batter., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.
Nutrition Facts :
More about "carrot zucchini cake recipes"
ZUCCHINI-CARROT CAKE - BETTER HOMES & GARDENS
From bhg.com
Servings 8Calories 682 per servingTotal Time 2 hrs
- Preheat oven to 350° F. Grease and flour a 9 x 1 1/2-inch round cake pan. In a medium bowl stir together flour, baking powder, cinnamon, salt, baking soda, and nutmeg; set aside.
- In a large bowl stir together sugar, oil, milk, lemon juice, and vanilla. Stir in eggs until combined. Stir in flour mixture, carrots, zucchini, and pecans. Spread batter evenly in prepared pan.
- Bake 35 to 40 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Let cool completely on wire rack.
CARROT ZUCCHINI CAKE - ALYONA’S COOKING
From alyonascooking.com
5/5 (2)Total Time 40 minsCategory DessertCalories 225 per serving
ZUCCHINI CARROT BREAD RECIPE (SUPER MOIST!) - AVERIE …
From averiecooks.com
ZUCCHINI CARROT CAKE - RECIPE - THE ANSWER IS CAKE
From theansweriscake.com
DELICIOUSLY MOIST CARROT AND ZUCCHINI BARS | LAURA …
From laurafuentes.com
CARROT-ZUCCHINI CAKE & COCONUT-CREAM CHEESE FROSTING …
From myrecipes.com
ZUCCHINI CARROT CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (40)Total Time 2 hrs 40 minsAuthor Donna SharpCalories 409 per serving
CARROT-ZUCCHINI CAKE | MIDWEST LIVING
From midwestliving.com
CARROT APPLE ZUCCHINI BREAD | ZUCCHINI RECIPES DESSERT, …
From pinterest.com
CARROT AND ZUCCHINI CAKE FOR A HEALTHY LUNCHBOX TREAT
From healthymummy.com
ZUCCHINI CARROT CAKE RECIPE - DANI'S COOKINGS
From daniscookings.com
SLOW COOKER CARROT SPOON CAKE - RECIPE - COOKS.COM
From cooks.com
ZUCCHINI CARROT CAKE WITH CREAM CHEESE FROSTING - EAT AT HOME
From eatathomecooks.com
HEALTHY CARROT & ZUCCHINI CAKE RECIPE » KAY'S CLEAN EATS
From kayscleaneats.com
BEST ZUCCHINI RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
DELICIOUS ZUCCHINI CARROT CAKE RECIPE FOR BREAKFAST
From bychefchloe.com
ZUCCHINI CARROT CAKE - THYME & LOVE
From thymeandlove.com
CARROT ZUCCHINI CAKE RECIPE - CUISINART.COM
From cuisinart.com
You'll also love