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 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
ZUCCHINI WALNUT CAKE
What gardener doesn't have extra zucchini? When it's abundant, I shred and freeze plenty so I have it on hand to bake this moist zucchini cake recipe all year long. The cream cheese frosting is yummy, and the big panful always goes fast at picnics or potlucks. -Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 24 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan; set aside. , In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator.
Nutrition Facts : Calories 275 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI CARROT CAKE
I found this recipe in a cookbook and made some changes to it. My husband likes to have it for his birthday cake. We live with my husband's family on a 27,000-acre ranch in the mountains and raise cattle, grain and hay.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 21
Steps:
- In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.
Nutrition Facts :
CARROT ZUCCHINI WALNUT CAKE
I created this recipe one day to satisfy several cravings. There are several shortcuts possible to make this recipe faster to make. For example, buying carrots already shredded then chopping them finer in a food processor would work fine. The flax/water mixture can be replaced by one medium sized banana, though I have not tested it for taste.
Provided by katedanger
Categories Dessert
Time 1h10m
Yield 16-18 slices
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9x13 dark glass dish.
- In a food processor, blend together the flax meal and all of the water until well blended. Let sit for at least 5 minutes (you could start shredding the carrots or zucchini while you're waiting). It should make a gooey mixture.
- In a large bowl, cream together sugar and flax/water mixture. Add oil and mix well.
- Mix in flour, spices, salt, and baking soda.
- When well combined, add the carrots, zucchini and walnuts.
- Pour batter into the prepared dish. Bake for 50 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 229, Fat 7.5, SaturatedFat 1, Sodium 316, Carbohydrate 39.5, Fiber 1.4, Sugar 26.2, Protein 2.1
CARROT, ZUCCHINI & WALNUT CAKE WITH FUDGE ICING
An elegant and deliciously moist cake ideally made in a bundt pan; or if you don't have a bundt pan, use a 22cm-base pan. I found this recipe in the October 2005 edition of the cooking magazine 'Australian Good Taste' and I have posted it here for the 2005 Zaar World Tour. The preparation and cooking times below do not include the 15 minutes cooling time.
Provided by bluemoon downunder
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 180ºC, brush a 2 litre (8-cup) capacity bundt pan with melted butter to lightly grease, dust with flour and shake off any excess.
- Use the grater attachment on your food processor to finely grate the carrot and zucchini, place the carrot-zucchini mixture in a clean tea towl and squeeze out all excess moisture, then transfer to a large bowl.
- Place the walnuts in the clean bowl of the food processor and process until finely chopped. Add to the carrot mixture.
- Place the egg, sugar,oil and orange rind and juice in the bowl of the food processor and process until light and frothy. Sift over the flour and cinnamon and process until just combined. Add to the carrot mixture and use a large metal spoon to gently fold until just combined. Spoon into the prepared pan and smooth the surface.
- Bake in the preheated oven for 50-55 minutes or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes to cool slightly before turning onto a wire rack.
- Fudge Icing: Meanwhile, to make the fudge icing, place the sugar, butter and cream in a medium saucepan over a medium-low heat. Cook, stirring, for 3 minutes or until the butter melts. Increase the heat to medium-high and bring to a simmer. Cook, stirring occasionally, for 3-5 minutes or until the fudge thickens slightly. Remove from the heat, add the vanilla and stir to combine. Set aside for 15 minutes to cool slightly.
- To Serve: Transfer the cake to a serving plate and drizzle with fudge icing.
Nutrition Facts : Calories 834.4, Fat 58.9, SaturatedFat 14.2, Cholesterol 116.1, Sodium 394, Carbohydrate 72.6, Fiber 2.6, Sugar 49, Protein 8.3
ZUCCHINI-CARROT BARS
We added grated zucchini to Betty Crocker™ Super Moist™ carrot cake mix to create these tasty dessert bars frosted with made-from-scratch cream cheese icing.
Provided by By Brooke Lark
Categories Dessert
Time 1h50m
Yield 60
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line bottom of 15x10x1-inch pan with parchment paper or spray with cooking spray. In large bowl, stir together bar ingredients until well mixed. Spread in pan.
- Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, beat together frosting ingredients with electric mixer on medium speed until smooth. If needed, add more milk to make a spreadable consistency. Spread over cooled bars. Cut into 2x1-inch bars. Garnish with raspberries and mint leaves. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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