Carrot Zucchini Walnut Cake With Fudge Icing Recipes

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ZUCCHINI WALNUT CARROT CAKE



Zucchini Walnut Carrot Cake image

This zucchini carrot cake is a tasty breakfast alternative.

Provided by MWOOLF

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 16

Number Of Ingredients 13

1 ½ cups evaporated cane sugar
2 cage-free eggs
½ cup unsweetened applesauce
½ cup canola oil
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon kosher salt
1 large carrot, peeled and shredded
1 large zucchini, shredded
1 ½ cups chopped walnuts, divided

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.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 21.5 g, Cholesterol 20.5 mg, Fat 15.2 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 291.2 mg, Sugar 8.1 g

CARROT ZUCCHINI WALNUT CAKE



Carrot Zucchini Walnut Cake image

I created this recipe one day to satisfy several cravings. There are several shortcuts possible to make this recipe faster to make. For example, buying carrots already shredded then chopping them finer in a food processor would work fine. The flax/water mixture can be replaced by one medium sized banana, though I have not tested it for taste.

Provided by katedanger

Categories     Dessert

Time 1h10m

Yield 16-18 slices

Number Of Ingredients 13

2 cups carrots, shredded
2 cups zucchini, shredded
2 cups sugar or 2 cups dry sweetener
1/4 cup water
2 tablespoons water
2 tablespoons ground flax seeds
2/3 cup walnuts, finely chopped (optional)
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1/2 cup vegetable oil

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 9x13 dark glass dish.
  • In a food processor, blend together the flax meal and all of the water until well blended. Let sit for at least 5 minutes (you could start shredding the carrots or zucchini while you're waiting). It should make a gooey mixture.
  • In a large bowl, cream together sugar and flax/water mixture. Add oil and mix well.
  • Mix in flour, spices, salt, and baking soda.
  • When well combined, add the carrots, zucchini and walnuts.
  • Pour batter into the prepared dish. Bake for 50 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 229, Fat 7.5, SaturatedFat 1, Sodium 316, Carbohydrate 39.5, Fiber 1.4, Sugar 26.2, Protein 2.1

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

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

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 :

ZUCCHINI FUDGE CAKE



Zucchini Fudge Cake image

Even those who don't care for zucchini will love it baked inside this luscious chocolaty cake.-Robert Keith, Rochester, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-14 servings.

Number Of Ingredients 12

1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
3 cups shredded zucchini
3-1/2 cups prepared chocolate frosting

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in zucchini. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.

Nutrition Facts : Calories 672 calories, Fat 27g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 604mg sodium, Carbohydrate 102g carbohydrate (73g sugars, Fiber 2g fiber), Protein 6g protein.

SPICY ZUCCHINI CAKE WITH BROWN SUGAR FUDGE FROSTING



Spicy Zucchini Cake With Brown Sugar Fudge Frosting image

From "Cake Mix Magic." This recipe includes sour cream in the batter to make it more moist. The cookbook author suggests not peeling the zucchini. The green flecks are interesting. She also notes that the frosting hardens quickly after it begins to cool, so use it immediately after mixing. If it does harden before you get to use it, rewarm it on low heat to soften it up. You can also try substituting carrot for the zucchini.

Provided by the_cookie_lady

Categories     Dessert

Time 1h20m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package spice cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 eggs
1 cup sour cream
1/4 cup vegetable oil
2 1/2 cups grated medium zucchini (large zucchini tend to be much more seedy and wet)
3/4 cup chopped nuts
1/2 cup packed brown sugar
1/4 cup butter
2 tablespoons light cream (10% cream)
1 cup confectioners' sugar, sifted

Steps:

  • Cake:
  • Preheat oven to 350* and grease and flour a 10-inch tube pan.
  • In a large mixer bowl, combine cake mix, pudding mix, eggs, sour cream, and oil. Beat on medium speed for 2 minutes. Stir in zucchini and nuts, mixing well. Spread batter evenly in prepared pan.
  • Bake 60-65 minutes or until a cake tester inserted in center comes out clean. Cool 25 minutes in pan on a wire rack, then remove cake and cool completely.
  • Frosting:.
  • In a medium saucepan, combine brown sugar and butter. Bring to a boil over medium heat, then simmer for 2 minutes, stirring constantly.
  • Carefully stir in cream. Return mixture to a boil, then remove from heat. Cool slightly.
  • Put confectioner's sugar into a large mixer bowl. Pour warm brown sugar mixture on top. Beat on low speed just until smooth and creamy, about 2 minutes. Quickly spread on top and partially down sides of cake. Cool to let frosting set before cutting.

Nutrition Facts : Calories 491.6, Fat 25, SaturatedFat 8.5, Cholesterol 90.8, Sodium 524.1, Carbohydrate 62.6, Fiber 1.8, Sugar 47.2, Protein 6.5

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