Carrot-Zucchini Cake recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 cup white sugar 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 ½ cups vegetable oil 4 eggs 1 cup grated carrot 1 cup grated zucchini ½ cup honey 1 (16 ounce) package confectioners' sugar 1 cup crushed pineapple, well drained 1 (8 ounce) package cream cheese, softened ½ cup chopped walnuts ¼ cup butter, softened 2 teaspoons vanilla extract
Nutrition Info
- 740.4 caloriescarbohydrate: 86.7 gcholesterol: 92.7 mgfat: 42.8 gfiber: 2.6 gprotein: 7.1 gsaturatedFat: 11.7 gservingSize: -sodium: 413.8 mgsugar: 68.8 gtransFat: : -unsaturatedFat: : -
Directions Carrot-Zucchini Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
Combine oil, eggs, carrots, and zucchini in a large bowl, beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually, beat on medium speed until batter is smooth, about 3 minutes.
Divide batter evenly among prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack, allow to cool completely, about 25 minutes.
Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl, beat until frosting is smooth. Spread over cooled cakes and stack.