Zucchini Carrot Cake Recipe

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This recipe for Zucchini Carrot Cake is from GRANDMA'S COOKBOOK , 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: Desserts, Pies, Cakes and Cookies

Ingredients:	Ingredients: 1 1/2 c. whole wheat flour 2 tsp. ground cinnamon 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2 eggs 1/2 c. honey 1/2 c. vegetable oil 1 tsp. vanilla 1 c. grated zucchini 1 c. grated carrot 1/2 c. drained crushed pineapple 1/2 c. chopped walnuts

Directions:	Directions: Stir flour, cinnamon, baking powder, baking soda and salt in medium-size bowl until mixed. Preheat over to moderate (350º). Lightly grease a 6-cup tube pan. Beat eggs with honey, oil and vanilla until frothy in a medium-size bowl. Add flour mixture; beat until smooth. Squeeze zucchini on paper toweling to get rid of excess moisture; combine with carrot, pineapple and walnuts in a medium-size bowl; stir into batter. Turn into pan. Bake in a preheated moderate over (350º) for 45 minutes or until wooden pick when inserted comes out clean. Cool on wire rack 10 minutes; remove from pan. Cool completely.

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Zucchini Carrot Cake Recipe

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