Pumpkinzucchinicarrot Cake Recipes

PUMPKIN ZUCCHINI BREAD/ CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
• Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
• Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
• Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

ZUCCHINI CARROT CAKE

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.

CHOCOLATE PUMPKIN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
• Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

ZUCCHINI CARROT CAKE

Steps:

• Beat eggs, sugar and oil.
• Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
• Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
• Let cool and sprinkle with powdered sugar.

PUMPKIN ZUCCHINI BREAD

Steps:

• In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

ZUCCHINI PUMPKIN CAKE

Steps:

• Grease and flour 2 9 inch cake pans or 10x13 pan and set aside.
• Preheat oven to 350 degrees.
• Beat eggs to blend, add oil, sugar and vanilla.
• Continue beating until thick and foamy.
• Stir in zucchini and pumpkin.
• Mix remaining ingredients in a separate bowl.
• Stir dry mixture gently into zucchini mixture just until blended.
• Bake for 45 minutes or until toothpick inserted in center comes out clean.
• Top with cream cheese frosting.
• CREAM CHEESE FROSTING:.
• Put Frosting ingredients in food processor and mix till creamy add sour cream to make it creamier if necessary.
• Press pine nuts into sides of cake.
• Eat Away!

PUMPKIN/ZUCCHINI/CARROT CAKE

Steps:

• Combine dry ingredients in separate bowl, add slowly to wet ingredients.
• Lightly grease/dust cake pans. Pour batter into pans.
• Bake at 375 degrees F for 40 minutes.

CITRUS-GLAZED PUMPKIN-CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 14-cup angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with 2 additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots and walnuts.
• Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
• Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan. To serve, spoon glaze over top.