Natashas Carrot And Zucchini Cake Recipes

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.

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.

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.

Steps:

• Sift together: 1-1/2 cups flour 1-1/2 cups sugar 1 teaspoon ground allspice 1 teaspoon ground nutmeg (I like fresh ground nutmeg) 1-1/2 teaspoon ground cinnamon (I grind the cinnamon too.) 1 teaspoon baking soda 1 1/2 teaspoon baking powder 1/4 teaspoon salt
• Mix together in another bowl: 4 eggs 1 cup oil 1 to 2 teaspoons vanilla (I use 2 teaspoons) 2 Tablespoons water if batter is dry
• Combine all above. Add: 2 cups grated carrots 1 cup chopped or ground walnuts or pecans (I prefer ground walnuts) 1 small can crushed pineapple - undrained ½ cup of grated zucchini) 1 cup raisins - Optional
• Mix well. Pour in greased/floured tube pan. Bake at 350 degrees for 1 hour. You may use one of the following, not both.
• Optional Glaze: Melt in small saucepan and heat until just starting to simmer: • 1/8 lb. butter • 1/8 cup water • 1/2 cup granulated sugar Remove from heat and add 1/8 cup rum (optional) Brush glaze over top and sides of baked cake. Let seep in.
• Optional Icing: • 4 oz cream cheese, softened • 1-1/2 cups confectioners' sugar • 1/4 cup (1/2 stick) butter • 1 teaspoon vanilla • Optional: 1 cup grated coconut, 1/4 cup chopped pecans Blend together first 4 ingredients: add coconut & nuts if desired. Mix. Spread evenly over top and sides of cake.

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.