Zucchini Carrot Cake

"An extremely moist cake that I guarantee will become your absolute favorite zucchini cake! I got this recipe many years ago from a local hometown newspaper that used to run a special section once a year with recipes submitted by local residents."
 
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photo by jcollins_12721565 photo by jcollins_12721565
photo by jcollins_12721565
Ready In:
1hr 30mins
Ingredients:
12
Serves:
12-15
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ingredients

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directions

  • Beat eggs, sugar and oil.
  • Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
  • Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
  • Let cool and sprinkle with powdered sugar.

Questions & Replies

  1. Hello , Can I use cake flour instead of all purpose flour for the Zucchini cake?
     
  2. Can I freeze this cake?
     
  3. Can I freeze this cake?
     
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Reviews

  1. i dont understand people who try these recipe and then proceed to add their own ingredients , whats the point of you saying "it turned out great" you didnt even make it the way it was written...
     
  2. Delicious.
     
  3. Have made it twice. I reduced the sugar by 1/2 cup, substituted applesauce for half the oil, used raisins instead of nuts, and added 1/2 teaspoon nutmeg. Turned great both times, and family loves it!
     
  4. Supreme delicacy.. Soo light..fluffy yet yummy
     
  5. I followed the recipe, but added a bit of nutmeg and topped with a cream cheese glaze. It is delicious. I think I'll bake multiples and freeze while the zucchini is growing fast and furious
     
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Tweaks

  1. I substituted dried cranberries for the nuts and it's fabulous! So moist and very easy to make, it actually took me longer to shred the veggies than the everything else. Trying anything to get some veggies in get he kids any chance I get and they love it. Going to try fresh cranberries next time.
     

RECIPE SUBMITTED BY

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