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

Zucchini Carrot Cake Recipe

  Tried it? Rate this Recipe:


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!

Grandma Amspaugh


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

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

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




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!