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Zucchini Carrot Cake Recipe

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This recipe for Zucchini Carrot Cake, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Zweber
Added: Monday, April 27, 2009


2 c. grated zucchini
1 c. grated carrots
1 tsp. salt
1 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 c. sugar
2/3 c. canola oil
2 eggs
c. chopped nuts (optional)

1 (3 oz.) pkg. cream cheese, softened
3 Tbsp. butter, softened
2 c. powdered sugar
1 tsp. vanilla

In a colander, combine zucchini, carrots, and salt. Toss to mix and set aside to drain for 30 minutes. Combine flour, baking powder, baking soda and cinnamon.

Mix sugar and oil, beat until well combined. Add eggs one at a time, beating well after each egg. Add the flour mixture and beat for 4 minutes. Squeeze the zucchini and carrots to eliminate excess moisture. Stir in vegetables and nuts, by hand. Pour in a 9 x 9 greased pan and bake at 350 degrees for 35 minutes until toothpick comes out clean.

Frosting: Beat cream cheese and butter. Add the powdered sugar and vanilla. Beat until smooth. Spread over cake.

I like to double the recipe and bake in a 13x9 pan or 2 round cake pans. Be sure to increase the baking time accordingly (13x9 bake for 50-60 minutes).




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