Carrot-Zucchini Cake Recipe

Recipesfull introduces to you: Popular Recipes. (Carrot-Zucchini Cake Recipe). Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries.

Brief

Prep 30 mins

Cook: 30 mins

Additional: 30 mins

Total: 1hr30 mins

Servings: 12

Yield: 1 3-layer cake

Carrot-Zucchini Cake Recipe

Ingredients

1 cup white sugar

1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 ½ cups vegetable oil

4 eggs

1 cup grated carrot

1 cup grated zucchini

½ cup honey

1 (16 ounce) package confectioners' sugar

1 cup crushed pineapple

well drained

1 (8 ounce) package cream cheese

softened

½ cup chopped walnuts

¼ cup butter

softened

2 teaspoons vanilla extract

Fruits and Vegetables

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

Step 2

Mix sugar all-purpose flour whole wheat flour cinnamon salt and baking soda in a bowl.

Step 3

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.

Step 4

Divide batter evenly among prepared cake pans.

Step 5

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.

Step 6

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.

Nutritional Information

Carrot-Zucchini Cake Recipe

Servings Per Recipe:12

Calories: 740.4

% Daily Value *

Protein: 7.1g 14%

Carbohydrates: 86.7g 28%

Dietary Fiber: 2.6g 10%

Sugars: 68.8g

Fat: 42.8g 66%

Saturated Fat: 11.7g 58%

Cholesterol: 92.7mg 31%

Vitamin A Iu: 2011.4IU 40%

Niacin Equivalents: 3mg 23%

Vitamin B6: 0.1mg 9%

Vitamin C: 4.2mg 7%

Folate: 44.4mcg 11%

Calcium: 47.3mg 5%

Iron: 1.8mg 10%

Magnesium: 33.1mg 12%

Potassium: 208.4mg 6%

Sodium: 413.8mg 17%

Thiamin: 0.2mg 17%

Calories From Fat: 385.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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