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CARROT-ZUCCHINI CAKE Recipe

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This recipe for CARROT-ZUCCHINI CAKE is from Edna's Clippings, 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:  
Cake:
3 c flour
1 c sugar
1 1/2 c chopped walnuts
1 1/2 tsp cinnamon
1 tsp, each, baking powder and baking soda
1/2 tsp salt
2 c (8oz) crushed pineapple
1 c each, coarsely shredded carrots and zucchini
1 c salad oil
4 eggs
2 tsp vanilla


Glaze:
1 c powdered sugar
2 tbsp reserved pineapple juice
Directions:
Directions:
Mix flour, sugar, nuts, cinnamon, baking powder, soda, and
salt. Drain pineapple; reserve juice for glaze. Beat pineapple,
carrots, zucchini, oil, eggs and vanilla; add to flour mixture,
stirring until evenly moistened. Spoon batter into a well-
greased 10 or 12 c plain or decorative tube pan.

Bake in a 350º oven until a wooden skewer inserted in center
comes out clean, about 1 hour. Cool 15 minutes in pan.
Loosen edges; invert from pan; let cool. Drizzle
with glaze.

Glaze. Mix sugar and pineapple juice until smoothly blended.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
So good, make two at a time and freeze one. Great for drop in
guests.

 

 

 

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