Carrot Zucchini Date Cake Recipes

CARROT-ZUCCHINI CAKE

Carrot-Zucchini Cake image

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

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 large eggs 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

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 CARROT CAKE

Zucchini Carrot Cake image

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

Ingredients

4 large eggs
2 cups sugar
1-1/3 cups vegetable oil
2-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 cups finely shredded carrots
2 cups finely shredded zucchini
1 cup coarsely chopped pecans or walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups confectioners' sugar
2 teaspoons vanilla extract
Whole or chopped pecans or walnuts for garnish, optional

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 :

SHEET PAN ZUCCHINI CARROT CAKE

Sheet Pan Zucchini Carrot Cake image

This sheet pan cake with zucchini, carrots, and coconut is incredibly moist since it is soaked with freshly squeezed orange juice right after baking. Make sure you squeeze out most of the liquid of the vegetables, otherwise the cake will get too moist.

Provided by Lena

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 20

Number Of Ingredients 12

Ingredients

4 cups all-purpose flour
1 cup shredded coconut
6 teaspoons baking powder
1 pinch salt
1 ⅛ cups unsalted butter, at room temperature
1 ¼ cups white sugar
4 teaspoons vanilla sugar
6 eggs
2 ¼ cups finely grated zucchini, excess moisture squeezed out
2 ¼ cups finely grated carrots, excess moisture squeezed out
4 tablespoons milk, or more as needed
1 large orange, juiced

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
Combine flour, coconut, baking powder, and salt in a bowl.
Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.

Nutrition Facts : Calories 298.7 calories, Carbohydrate 37.1 g, Cholesterol 76.8 mg, Fat 15 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 9.7 g, Sodium 189.2 mg, Sugar 15 g

DATE AND CARROT CAKE

Date and Carrot Cake image

Make and share this Date and Carrot Cake recipe from Food.com.

Provided by courtneys

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup trident dates, chopped
3/4 cup orange juice
1/2 teaspoon bicarbonate of soda
3/4 cup firmly packed brown sugar
3 eggs
2 cups self raising flour
1 teaspoon mixed spice
2 cups coarsely grated carrots
1 cup coarsely grated zucchini
200 g ricotta cheese
1/3 cup caster sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla essence

Steps:

TO MAKE THE CAKE.
Grease deep 22cm round cake pan, line the base with baking paper.
Combine dates and orange juice in a saucepan; bring to boil then immediately remove from heat.
Stir in bicarb soda; stand for 5 minutes.
Process date mixture with sugar until almost smooth.
Add eggs, flour and spice, and process until just combined.
Transfer mixture into a large bowl, stir in carrot and zucchini.
Pour mixture into prepared pan.
Bake in moderate oven for about 1 hour.
Stand for 20 minutes before turning onto a wire rack to cool.
Top cake with frosting.
TO MAKE THE FROSTING:.
Process all ingredients until just smooth. Serve and enjoy.

Nutrition Facts : Calories 255.2, Fat 3.8, SaturatedFat 1.8, Cholesterol 61.4, Sodium 103.9, Carbohydrate 50.4, Fiber 2.5, Sugar 30.7, Protein 6.4

CARROT ZUCCHINI DATE CAKE

Carrot Zucchini Date Cake image

Make and share this Carrot Zucchini Date Cake recipe from Food.com.

Provided by Pietro

Categories Australian

Time 5h30m

Yield 12 12, 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups dates, pitted and chopped
1/2 cup all-bran cereal
1/2 cup untoasted muesli
1 1/2 cups low-fat milk
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup low-fat yogurt
1 egg, beaten
1 cup zucchini, grated
1 cup carrot, grated
2 cups self raising flour
1 cup wholemeal self-rising flour

Steps:

Combine dates, bran cereal, muesli, milk, sugar and cinnamon. Allow to stand for at least 4 hours.
Preheat oven to 180 degrees Celsius.
Line a 23 cm square cake tin with baking paper.
Add yoghurt, egg, zucchini and carrot to the date mixture and mix well.
Add flours and combine.
Pour mixture into prepared tin and bake for 1 to 1 1/4 hours until firm and brown.
Remove from oven and cool on a wire rack.

Nutrition Facts : Calories 230.4, Fat 1.5, SaturatedFat 0.5, Cholesterol 17.6, Sodium 53.1, Carbohydrate 51.7, Fiber 4.1, Sugar 29.1, Protein 5.8

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