Zucchini-Carrot Cake With Cream Cheese Frosting
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 3 eggs
- 295.73 ml vegetable oil
- 354.88 ml sugar
- 4.92 ml vanilla
- 473.18 ml sifted flour
- 1.23 ml baking powder
- 9.85 ml baking soda
- 9.85 ml cinnamon
- 4.92 ml allspice
- 4.92 ml salt
- 236.59 ml raisins
- 473.18 ml grated zucchini
- 1 medium carrot, grated
-
Cream Cheese Frosting
- 226.79 g package cream cheese, softened
- 226.79 g container non-dairy whipped topping
directions
- Preheat oven to 375 degrees.
- Beat eggs lightly in large bowl.
- Add oil, sugar, and vanilla.
- Sift flour, baking powder, baking soda, spices, and salt together.
- Gradually add to egg mixture until well blended.
- Stir in raisins. zucchini and carrots.
- Bake in a 10-inch tube pan for one hour or until center springs back when lightly touched.
- Cool in pan for 20 minutes, then remove to wire rack.
- When completely cool, frost with cream cheese frosting.
-
Cream Cheese Frosting:
- Bring cream cheese to room temperature or use soft Philadelphia Cream Cheese.
- Add to container of non-dairy whipped topping until well blended.
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