Zucchini (Or Carrot) Cake With Lemon Frosting

READY IN: 55mins
PanNan
Recipe by Sharlene~W

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

Top Review by Engrossed

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.

Ingredients Nutrition

Directions

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

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