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    You are in: Home / Recipes / Zucchini (Or Carrot) Cake With Lemon Frosting Recipe
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    Zucchini (Or Carrot) Cake With Lemon Frosting

    Zucchini (Or Carrot) Cake With Lemon Frosting. Photo by PanNan

    1/1 Photo of Zucchini (Or Carrot) Cake With Lemon Frosting

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Sharlene~W's Note:

    Zucchini cake and lemon frosting--a marriage made in heaven.

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    Units: US | Metric

    For Cake

    For Frosting


    1. 1
      Heat oven to 350°F.
    2. 2
      Grease and flour a 9 x 9-inch pan.
    3. 3
      Blend all cake ingredients except raisins on low speed for 1/2 minute.
    4. 4
      Beat on medium speed 2 minutes.
    5. 5
      Stir in raisins.
    6. 6
      Pour into pan.
    7. 7
      Bake 35 to 40 minutes or until tests done.
    8. 8
      For frosting, beat all frosting ingredients until smooth and fluffy.
    9. 9
      Frost when cake is fully cooled.
    10. 10
      Keep refrigerated.

    Ratings & Reviews:

    • on January 13, 2007


      This turned out very tasty but dry. I don't know if it was because I used carrots or if it was my oven...I did increase the milk to the 1/3 cup. I really love the spices and the raisins (I used golden). I had to add extra lemon juice to the frosting to make it the right consistency and it turned out very nice with the cake but I think a lemon cream cheese frosting would be even better. I'll try this again with zucchini and some added applesauce and a cream cheese frosting. Made for Holiday Tag.

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    • on September 24, 2006


      Wow! This cake was so easy to put together with ingredients I keep on hand, and it's the perfect size for 8 servings (more than enough for DH and I). We aren't fond of raisins, so I didn't use them. I would like to add nuts in the future, too. The wow factor came from the wonderful lemon frosting - very fresh, sweet/tart and creamy. Perfect with this cake.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini (Or Carrot) Cake With Lemon Frosting

    Serving Size: 1 (160 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 471.1
    Calories from Fat 140
    Total Fat 15.6 g
    Saturated Fat 7.4 g
    Cholesterol 77.5 mg
    Sodium 519.0 mg
    Total Carbohydrate 80.2 g
    Dietary Fiber 2.0 g
    Sugars 57.2 g
    Protein 5.5 g

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