Zucchinicarrotcake Recipes

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 :

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

An extremely moist cake that I guarantee will become your absolute favorite zucchini cake! I got this recipe many years ago from a local hometown newspaper that used to run a special section once a year with recipes submitted by local residents.

Provided by food snob mom

Categories Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 12

Ingredients

2 cups sugar
1 1/2 cups oil (like canola or corn oil)
4 eggs
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup chopped nuts
1 teaspoon vanilla
1 1/2 cups grated zucchini
1 1/2 cups grated carrots

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.

ZUCCHINI CAKE

Zucchini Cake image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 21

Ingredients

Butter, for greasing the pan
1 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
1 cup finely chopped pecans
1/2 cup sweetened flaked coconut
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
3 tablespoons vegetable oil
2 tablespoons milk, plus more if needed
1 teaspoon vanilla extract
2 large eggs
2 cups grated unpeeled zucchini (about 4 zucchini; use the small holes on a grater and pat dry with a paper towel)
One 8-ounce package cream cheese, softened
4 tablespoons salted butter, softened
2 cups powdered sugar, more or less as needed
2 teaspoons vanilla extract
2 splashes milk, if needed
1/2 cup chopped pecans, for garnish

Steps:

For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.

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

Ingredients

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

ZUCCHINI CARROT SPICE CAKE

Zucchini Carrot Spice Cake image

My family adores sweets, and I like to serve treats like this that are good for them, too. The cake is spiced just right and has a creamy marshmallow topping spiked with orange juice and vanilla. -Layla Payton, Midwest City, Oklahoma

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
2-1/2 teaspoons ground cinnamon
2 teaspoons baking soda
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup buttermilk
1 cup unsweetened applesauce
1-1/2 cups shredded carrots
1/2 cup shredded zucchini
1 teaspoon vanilla extract
6 egg whites
1-1/3 cups sugar
FROSTING:
1 carton (8 ounces) reduced-fat cream cheese
1 jar (7-1/2 ounces) marshmallow creme
1 teaspoon orange juice
1/2 teaspoon vanilla extract

Steps:

In a large bowl, combine the first six ingredients. Gradually add the buttermilk, applesauce, carrots, zucchini and vanilla. In a small bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into batter., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.

Nutrition Facts :

CARROT AND ZUCCHINI CHOCOLATE CAKE

Carrot and Zucchini Chocolate Cake image

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

Provided by MizzNezz

Categories Dessert

Time 1h12m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups flour
2 cups sugar
1/4 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
1 1/2 cups grated carrots
1 1/2 cups grated zucchini
1 cup salad oil
4 large eggs

Steps:

In lg.
bowl mix all dry ingredients.
Stir in carrots and zucchini.
In small bowl beat eggs, add oil, add to dry mixture and stir to moisten well.
Bake in greased 9x13 pan for 55-60 minutes at 325F degrees.

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