Zucchini Carrot Cake
From bobbijo 15 years agoIngredients
- 4 eggs shopping list
- 2 cups sugar shopping list
- 1 1/3 cups vegetable oil shopping list
- 2 1/2 cups all-purpose flour shopping list
- 2 tsp. baking soda shopping list
- 2 tsp. baking powder shopping list
- 2 tsp. ground cinnamon shopping list
- 1 tsp. ground allspice shopping list
- 1 tsp. ground ginger shopping list
- 1/2 tsp. ground nutmeg shopping list
- 1 tsp. salt shopping list
- 2 cups finely shredded carrots shopping list
- 2 cups finely shredded zucchini shopping list
- 1 cup coarsely chopped pecans or walnuts shopping list
- Frosting: shopping list
- 1 pkg. (8-oz.) cream cheese, softened shopping list
- 1/2 cup margarine or butter, softened shopping list
- 5 cups confectioners sugar shopping list
- 2 tsp. vanilla extract shopping list
- Whole or chopped pecans or walnuts, to garnish,optional shopping list
How to make it
- In a large mixing 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 degrees 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 margarine in a large mixing bowl until smooth.
- Add confectioners sugar and vanilla.
- Continue beating until sugar is dissolved.
- Spred between the layers and over the top and sides of cake.
- Garnish with whole or chopped nuts if desired.
The Rating
Reviewed by 3 people-
Love this cake!!! Thanks!! Wondering if I can make and freeze ahead of time?
mary06 in loved it -
love zuchinni bunches
momo_55grandma in Mountianview loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments