Carrot-Zucchini Cake

by

Description

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

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

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
  2. Mix sugar
  3. all-purpose flour
  4. whole wheat flour
  5. cinnamon
  6. salt
  7. and baking soda in a bowl.
  8. Combine oil
  9. eggs
  10. carrots
  11. 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
  12. about 3 minutes.
  13. Divide batter evenly among prepared cake pans.
  14. Bake in the preheated oven until a toothpick inserted into the center comes out clean
  15. about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely
  16. about 25 minutes.
  17. Combine confectioners’ sugar
  18. pineapple
  19. cream cheese
  20. walnuts
  21. butter
  22. and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr 30 mins

Servings: 12

Leave a Comment