Carrot Zucchini Cake Food

CARROT-ZUCCHINI CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
• Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
• Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.
• Divide batter evenly among prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.
• Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.

ZUCCHINI CARROT CAKE

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.

ZUCCHINI CARROT CAKE

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.

CARROT AND ZUCCHINI MINI-MUFFINS

Steps:

• For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.
• In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in.
• In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins.
• Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
• For the frosting: In a small bowl, mix together the cream cheese and honey until smooth.
• To serve: Spread the cooled muffins with frosting, if using, and serve.

CARROT AND ZUCCHINI CHOCOLATE CAKE

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 CAKE

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.

CARROT ZUCCHINI WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9x13 dark glass dish.
• In a food processor, blend together the flax meal and all of the water until well blended. Let sit for at least 5 minutes (you could start shredding the carrots or zucchini while you're waiting). It should make a gooey mixture.
• In a large bowl, cream together sugar and flax/water mixture. Add oil and mix well.
• Mix in flour, spices, salt, and baking soda.
• When well combined, add the carrots, zucchini and walnuts.
• Pour batter into the prepared dish. Bake for 50 minutes or until a toothpick comes out clean.

ZUCCHINI CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.
• Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

CARROT, COURGETTE & ORANGE CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm round cake tins with baking parchment. Beat the butter, sugar, eggs, flour, bicarb, zest and the mixed spice together, then stir in the carrot and courgette. Divide the mixture between the tins and bake for 20-25 mins or until a skewer inserted in comes out clean. Cool.
• To make the topping, mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing. Drizzle over the cakes, then scatter with the zest and leave to set.

MOIST ZUCCHINI CARROT BANANA CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour cake pan or muffin tins.
• Beat eggs well in large bowl, mix in butter, yogurt, vanilla and sugar.
• Add banana, mix well.
• Stir in carrot, zucchini, apples, coconut and raisins.
• Sift together dry ingredients in separate bowl breaking up all lumps.
• Stir dry ingredients into wet, without over mixing.
• Pour mixture into baking sheet, cupcake tins, or even bread pans.
• Baking time will vary according to pan style, bake until toothpick inserted in center comes out clean and top is nicely colored.
• Yields: 24 muffins/cupcakes or 12 muffins & 1 8-inch cake.

ZUCCHINI-CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• 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.