Carrot-Zucchini Cake recipe

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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

Nutrition Info

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
servingSize: -
sodium: 413.8 mg
sugar: 68.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

  4. Divide batter evenly among prepared cake pans.

  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.

  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.

Recipe Yield

1 3-layer cake

Recipe Note

Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries.

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