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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Zucchini Carrot Cake Recipe

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This recipe for Zucchini Carrot Cake is from FAVORITE FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
2 c. sugar
1⅓ c. veg. oil
2½ c. flour
2 tsp baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. ground ginger
½ tsp. ground nutmeg
1 tsp. salt
2 c. finely shredded carrots
2 c. finely shredded zucchini
1 c. chopped nuts
Directions:
Directions:
Beat eggs & sugar until frothy. Gradually beat in oil. Combine dry ingredients, add to batter. Beat 4 mins. Stir in carrots & zucchini & nuts. Pour in 3 greased & floured 9 '' pans or 9x13 pan.350º 35 mins. or when top springs back when touched. Cool 5 mins. Remove from pan & frost.

FROSTING:
1 pkg. 8oz. cream cheese (softened)
½ c. butter (softened)
5 c. powdered sugar
2 tsp. vanilla
whole/chopped nuts

Cream cheese & butter until smooth. Add sugar & vanilla until sugar dissolves. Frost. Garnish w/nuts.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 -2 hrs.
Personal Notes:
Personal Notes:
A recipe given to me by my cousin, Rosemary. She won several awards for this recipe!

 

 

 

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