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 :
ZUCCHINI CARROT BANANA BREAD OR THE BEST BANANA BREAD
Steps:
- Preheat oven to 350F degrees.
- Butter a 9"x5" loaf pan and then dust with flour (I used dark non-stick pan)
- In a medium bowl, stir together the flour, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer, mix the sugars, eggs, coconut oil, mashed bananas for about 3 minutes on medium speed to fully incorporate and smooth as much as possible. Turn mixer to low and add grated zucchini, grated carrots, sour cream (or yogurt), and vanilla.
- Fold in flour mixture and just mix until combined. Using a rubber spoon, add the walnuts and scrape down the pan.
- Pour the batter into prepared pan.
- Bake on middle rack for 50-60 minutes (50 was PERFECT) until toothpick comes out clean.
- Remove from oven to cooling rack. Cool about 10 minutes before removing from pan, then cool completely before cutting.
Nutrition Facts : Calories 258 kcal, Carbohydrate 33 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 27 mg, Sodium 211 mg, Fiber 3 g, Sugar 21 g, ServingSize 1 serving
BANANA-ZUCCHINI BREAD
My grandmother made this zucchini banana bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer. -Eva Mae Hebert, Lafayette, LA
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans. Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 193 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 165mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
MOIST ZUCCHINI CARROT BANANA CAKE
I have been making this veggie & fruit packed cake since my daughter's first birthday. It is super moist and full of good things for you. It freezes well so you can make it ahead of time or make cupcakes and freeze for snacks.
Provided by colleenfitzgerald_1
Categories Dessert
Time 40m
Yield 24 muffins/cupcakes, 24 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 145.7, Fat 3.5, SaturatedFat 1.9, Cholesterol 36.8, Sodium 191.9, Carbohydrate 26.2, Fiber 2.2, Sugar 12, Protein 3.5
CARROT & BANANA CAKE
This is a beautiful light flavoursome cake, originally from the Australian Women's Weekly "More Cake and Slices" cookbook. I use a mixture of walnuts and hazlenuts, and use grapeseed oil as the vegetable oil. Keeps well and is great in lunchboxes.
Provided by catxx
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Pre-heat oven to 160C (325F).
- Grease 24cm round springform tin, line base with baking paper.
- Sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts.
- Beat eggs and oil together and add to dry ingredients, together with banana.
- Mix well.
- Pour mixture into prepared tin.
- Bake for about 1 1/4 hours.
- Cool cake in pan.
Nutrition Facts : Calories 4610.3, Fat 289, SaturatedFat 40.6, Cholesterol 634.5, Sodium 2399.7, Carbohydrate 464.5, Fiber 25.8, Sugar 246.5, Protein 63
ZUCCHINI CARROT CAKE
I was looking for a slightly healthier version of zucchini cake and came across this recipe on justcakerecipes.com . I halved the amount of oil and substituted applesauce as shown in this version. I think I may add some raisins or walnuts next time.. We like it simple and uniced, but a nice cream cheese icing really dresses it up for company dessert.
Provided by CAMom49
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 189.7, Fat 7.1, SaturatedFat 1.1, Cholesterol 35.2, Sodium 254.4, Carbohydrate 29.7, Fiber 0.9, Sugar 17.4, Protein 2.6
BANANA CARROT CAKE
From my mother-in-law. This carrot cake does not have a cream cheese frosting. I have not had this yet, but my hubby says it's wonderful. He says that he can't taste the bananas in the cake, but it's been years since he's had it, so that might be wrong. He says it's really good though.
Provided by noway
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine sugar, banana, and oil.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine flour, salt, baking soda, baking powder, and spices.
- Add to banana mixture and mix well.
- Stir in carrots and oats; mix well.
- Spread in greased 9x9 inch baking pan. Sprinkle with nuts.
- Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean.
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.
LYNNIE'S SUPER MOIST BANANA CAKE
Named after my friend Lynn who gave me the recipe for this gorgeous Banana Cake. It is always so moist and I would almost say it is foolproof! Is even better topped with a Cream Cheese Icing.
Provided by Paulachops
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees.
- Place in a saucepan the sugar, mashed banana, bi-carb soda, milk and margarine/butter. Stir until it is a caramel colour. Cool mixture.
- When mixture is cool, add the eggs and flour. Mix until combined. Place into a greased cake/loaf tin.
- Bake in the oven for approx 25-30 mins or until a skewer comes out clean when inserted.
- Top with your favourite Cream Cheese Icing when cooled.
Nutrition Facts : Calories 326.9, Fat 13.7, SaturatedFat 3, Cholesterol 47, Sodium 319.3, Carbohydrate 47.6, Fiber 1.1, Sugar 27.4, Protein 4.5
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