Favorite Zucchini Carrot Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 eggs
2 cups sugar
1 1/3 cups vegetable oil
2 1/2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp ground cloves
1 tsp ground allspice
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp salt
2 cups finely shredded carrots
2 cups finely shredded zucchini
1 cup coarsely chopped pecans or walnuts (optional)
Frosting:
1 package (8oz) cream cheese, softened
1/2 cup butter, softened
5 cups powdered sugar
2 tsp vanilla
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Directions: |
Directions:In a large mixing 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 (opt). Pour into three greased 9-in baking pans. Bake at 350 for about 35 mins 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 mixing 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. |
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Personal
Notes: |
Personal
Notes: his is an Easter tradition and Charlie's favorite way to eat his veggies.
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