Zucchini and Carrot Cake
Have you heard of any Zucchini and Carrot Cake recipes, and have you ever tried one? You might be pleasantly surprised. We don’t often think of adding fruits and vegetables to our dessert batters, but when we do, the results can taste positively divine. Not only do the carrots and zucchini add to the moisture content of the cake recipe, but they also add tons of flavour and nutritional value as well. Carrots are very high in potassium, dietary fiber, vitamin A and C; they’re also high in niacin, manganese, and thiamin. Zucchini, or summer squash, is high in niacin, iron, thiamin, and zinc; it’s also very high in vitamin C, A, and vitamin B6 as well as dietary fiber, manganese, magnesium, phosphorus, potassium, and riboflavin. If you have picky eaters in your family who don’t always enjoy their veggies and fruits, you might want to try serving them this yummy, healthy dessert recipe. They’re sure to love it and they don’t even need to know the ingredients.*
Zucchini and Carrot Cake:
This is a printable recipe.
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
2 eggs lightly beaten
3 carrots (1 1/2 cups) finely shredded carrots
1 cup shredded zucchini, skin on
3/4 cup brown sugar, tightly packed
1/2 cup raisins
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla extract
Citrus Cream Cheese Frosting:
1 – 8 ounce package of cream cheese, softened to room temperature
1 cup confectioners' sugar
zest of one orange
walnut halves for garnish
Preheat oven to 350F.
Line a 9x13-inch pan with parchment paper.
In a large mixing bowl, stir together the flour, baking powder, ginger and baking soda and set aside.
In another mixing bowl, stir the carrots and zucchini together with a wooden spoon.
Beat the eggs together in a small bowl and stir into the carrots and zucchini.
Stir in the brown sugar, raisins, walnuts, oil,honey and vanilla with a wooden spoon.
Add the carrot mixture to the flour mixture and combine until all the ingredients are incorporated.
Transfer the batter into your prepared baking pan.
Place into the preheated oven and bake for 24-26 minutes until a toothpick inserted in the center comes out clean.
Remove from the oven to a cooling rack.
Cool the cake completely in the pan.
You now have two options. You can keep it as a one layer cake or you can cut the cake in half and frost it as a layer cake.
Remove the cooled cake from the pan, and slice the cake in half.
Place one half onto the cake plate and put a layer of frosting.
Top with the second layer and frost the top. Garnish with walnut halves if desired.
Citrus Cream Cheese Frosting:
Place these cream cheese into a mixing bowl and use an electric mixer to beat until creamy.
Add the confectioners' zest and use the electric mixer to beat in until light and fluffy.
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Nutrition Facts for: Zucchini and Carrot Cake From Grandmother's Kitchen
Ingredients: All purpose flour, baking powder, ground ginger, baking soda, eggs, carrots, zucchini, brown sugar, raisins, walnuts or pecans, vegetable oil, honey, vanilla extract, cream cheese, confectioners' sugar.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 24 servings
* Per Serving:Calories 279, Calories from Fat 132, Total Fat 14.7g 23%, Saturated Fat 4.9g 25%, Cholesterol 36mg 12%, Sodium 109mg 5%, Potassium 199mg 6%, Carbohydrates 34.5g 11%, Dietary Fiber 1.4g 6%, Sugars 22.0g, Protein 4.1g, Vitamin A 43%, Vitamin C 7%, Calcium 5%, Iron 7%
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