Carrot and Zucchini Cake Recipe

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This rich, moist cake unites two garden favorites and the sweetness of raisins.
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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)
  • 1 cup raisins (optional)
  • OPTIONAL TOPPING:
  • 12 ounces whipped topping
  • 3/4 cup brown sugar, packed
  • 1 1/2 teaspoons vanilla
Container: 9" x 13" baking dish, greased and floured
Directions
PREP
15 mins
COOK
45 mins
  • Preheat oven to 350ยบ 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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Carrot and Zucchini Cake Recipe Reviews

carrot and zucchini cake

:
Average of 2.00 out of 5 stars
Rating of 2 out of 5.0 stars
Ratings (1)
Comments (0)
RedArrow
Rating of 2 out of 5.0 stars
Reviewed By
"Is there an ingredient or two missing? I made this and it looked nothing at all like the picture. Mine was light tan in color and very flat. The texture was kinda gummy, too."
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