ZUCCHINI CARROT CAKE
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.
Provided by food snob mom
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs, sugar and oil.
- Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
- 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!
- Let cool and sprinkle with powdered sugar.
ZUCCHINI CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
- In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
- Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
- For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
- Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.
CHOCOLATE-ZUCCHINI CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
- Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
- Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
- Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
- Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.
CHOCOLATE CARROT CAKE
Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. -Pamela Brown, Williamsburg, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. , Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.
Nutrition Facts : Calories 578 calories, Fat 31g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 276mg sodium, Carbohydrate 72g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.
ZUCCHINI CARROT CAKE
I found this recipe in a cookbook and made some changes to it. My husband likes to have it for his birthday cake. We live with my husband's family on a 27,000-acre ranch in the mountains and raise cattle, grain and hay.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 21
Steps:
- In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.
Nutrition Facts :
INCREDIBLE CARROT ZUCCHINI MUFFINS
this is a muffin I make with my son to put in his lunches. it is adapted from a friends zucchini muffin recipe. there is zucchini, carrots, bananas and applesauce, wholesome, sweet, moist, and irresistible. I don't have to hide the veggies, they are part of what makes them worth eating.
Provided by RachelSapphire
Categories Quick Breads
Time 45m
Yield 48 mini muffins, 24 serving(s)
Number Of Ingredients 16
Steps:
- mix wet ingredients together well, mix dry ingredients in a separate bowl, combine the two by hand.
- pour batter into loaf pans or pour batter into mini muffin or regular muffin pans.
- bake in 350 degree oven.
- to get the most liquid out of the zucchini and carrots, freeze and defrost the shredded vegetables, the liquid will easily be squeezed out and contribute to a thicker batter, without doing this the batter will be a bit runnier and tend not to rise as nicely.
Nutrition Facts : Calories 199.1, Fat 10.4, SaturatedFat 2.3, Cholesterol 15.5, Sodium 219, Carbohydrate 25.6, Fiber 1.7, Sugar 13.9, Protein 2.9
CARROT AND ZUCCHINI CHOCOLATE CAKE
Make and share this Carrot and Zucchini Chocolate Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 1h12m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In lg.
- bowl mix all dry ingredients.
- Stir in carrots and zucchini.
- In small bowl beat eggs, add oil, add to dry mixture and stir to moisten well.
- Bake in greased 9x13 pan for 55-60 minutes at 325F degrees.
ZUCCHINI PUMPKIN CAKE
Freeze your home grown shredded zucchini so when your pumpkin is ready in the fall in can make this delish cake.
Provided by Rita1652
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 23
Steps:
- Grease and flour 2 9 inch cake pans or 10x13 pan and set aside.
- Preheat oven to 350 degrees.
- Beat eggs to blend, add oil, sugar and vanilla.
- Continue beating until thick and foamy.
- Stir in zucchini and pumpkin.
- Mix remaining ingredients in a separate bowl.
- Stir dry mixture gently into zucchini mixture just until blended.
- Bake for 45 minutes or until toothpick inserted in center comes out clean.
- Top with cream cheese frosting.
- CREAM CHEESE FROSTING:.
- Put Frosting ingredients in food processor and mix till creamy add sour cream to make it creamier if necessary.
- Press pine nuts into sides of cake.
- Eat Away!
ZUCCHINI CARROT COOKIES
In order to use my upcoming crop of zucchini I'm adding this recipe to help me. And anyone else that may have zucchini coming out their ears!
Provided by Charlotte J
Categories Drop Cookies
Time 27m
Yield 1 batch of cookies
Number Of Ingredients 10
Steps:
- Cream the margarine and sugar.
- Add the egg and vanilla; mix well.
- Add shredded vegetables and mix.
- Combine the dry ingredients into a bowl.
- Then add to the creamed mixture; mix well.
- Drop the dough by teaspoonful onto an ungreased baking sheet.
- Bake at 350 degrees for 10 to 12 minutes.
ZUCCHINI WALNUT CARROT CAKE
This zucchini carrot cake is a tasty breakfast alternative.
Provided by MWOOLF
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
- Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 21.5 g, Cholesterol 20.5 mg, Fat 15.2 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 291.2 mg, Sugar 8.1 g
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