Zucchini Carrot Cake

Submitted 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."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Serves: 12-15

ingredients

• 2 cups sugar
• 1 1⁄2 cups oil (like canola or corn oil)
• 4 eggs
• 3 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1⁄2 teaspoon salt
• 3⁄4 cup chopped nuts
• 1 teaspoon vanilla
• 1 1⁄2 cups grated zucchini
• 1 1⁄2 cups grated carrots

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.

Reviews

[Nancy D.]

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...

 

[Deborah D.]

Delicious.

 

[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!

 

[tulips.rev]

Supreme delicacy.. Soo light..fluffy yet yummy

 

[juliedfountain]

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