"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zucchini Carrot Cake Recipe

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This recipe for Zucchini Carrot Cake, by , is from Endicott Family 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!

Contributor:  
Contributor:  
Grandma Amspaugh

Category:
Category:

Ingredients:  
Ingredients:  
4 Eggs, beaten
2 Cups ground raw carrots
2/3 Cup ground peeled zucchini drained
1/4 Cup water
2 Cup Sugar
1 Cup fine chopped walnuts
1 Cup Shortening
2 1/2 Cup Flour
1 Tsp. Baking Soda
1 Tsp. Baking Powder
2 Tsp. Cinnamon

Directions:
Directions:
Beat sugar & shortening to fluffy
Add eggs and beat, slowly add dry ingredients and water
Beat Well
Add Carrots, Zucchini and Nuts

Bake in 2 8x8 greased pans at 350 degrees about 40 minutes

Frosting:
Mix together 8 oz cream cheese, 1/2 Cup margarine and 1 lb. powdered sugar

 

 

 

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