Carrot Zucchini Date 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.

CARROT ZUCCHINI DATE CAKE

Steps:

• Combine dates, bran cereal, muesli, milk, sugar and cinnamon. Allow to stand for at least 4 hours.
• Preheat oven to 180 degrees Celsius.
• Line a 23 cm square cake tin with baking paper.
• Add yoghurt, egg, zucchini and carrot to the date mixture and mix well.
• Add flours and combine.
• Pour mixture into prepared tin and bake for 1 to 1 1/4 hours until firm and brown.
• Remove from oven and cool on a wire rack.

ZUCCHINI DATE CAKE

Steps:

• Mix eggs, sugar, oil and vanilla.
• Beat until smooth.
• Add zucchini.
• Stir in dry ingredients.
• Add dates and nuts.
• Pour into a 9x13 greased and floured pan.
• Bake at 325 degrees for 45 minutes to one hour.

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.

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 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.

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 and sugar until frothy.
• Gradually add oil and applesauce and beat.
• Add dry ingredients.
• Beat at high speed 4 minutes.
• Stir in carrots and zucchini.
• Pour in greased 9 x 13 inch pan.
• Bake at 350 degrees for 35 minutes.
• Cool.

ZUCCHINI CARROT SPICE CAKE

Steps:

• In a large bowl, combine the first six ingredients. Gradually add the buttermilk, applesauce, carrots, zucchini and vanilla. In a small bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into batter., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.

ZUCCHINI WALNUT CARROT CAKE

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.