Zucchini Carrot Cake

READY IN: 1hr 30mins
Recipe by food snob mom

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.

Top Review by Valerie A.

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!

Ingredients Nutrition

Directions

  1. Beat eggs, sugar and oil.
  2. Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
  3. 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!
  4. Let cool and sprinkle with powdered sugar.

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