Carrot and Zucchini Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
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Ingredients

- 2 cups white sugar
- 2 eggs, slightly beaten
- 2 cups carrots, peeled and shredded
- 2 cups zucchini, peeled and shredded
- 2 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup canola oil
- 1 teaspoon vanilla
- 1/2 cup chopped nuts (walnuts or almonds)

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- 1 cup raisins (optional)
- OPTIONAL TOPPING:
- 12 ounces whipped topping
- 3/4 cup brown sugar, packed
- 1 1/2 teaspoons vanilla 
 
This rich, moist cake unites two garden favorites and the sweetness of raisins.
 
Directions
  • Preheat oven to 350° F.
  • In a large mixing bowl, blend sugar, eggs, oil,
    and vanilla together, mix well.
  • Add dry ingredients and stir. Add grated carrots and
    zucchini, mix until well combined. Blend in nuts and raisins.
  • Pour into prepared baking
    dish. Bake 40 minutes.
  • Serve warm or cool.  You may garnish with whipped
    topping or ice cream if desired. May substitute all carrots or all zucchini rather than a combination
    if desired.

 

          
*Optional garnish: beat whipped topping, brown sugar, and vanilla until thick.  Serve on
individual pieces of cake.

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