 | | 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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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: 9
|  | | 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 |
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