Beschreibung
This moist carrot zucchini cake is topped with rich cream cheese frosting.
Zutaten
Skala
- 2 cups grated zucchini
- 1 cup grated carrots
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Anweisungen
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, mix grated zucchini and carrots.
- In another bowl, beat eggs and sugar until combined.
- Add oil and vanilla to the egg mixture and mix well.
- Combine flour, baking soda, baking powder, cinnamon, and salt in a separate bowl.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in the grated zucchini and carrots.
- Pour batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool before frosting.
Notes
- Store cake in the refrigerator.
- Use fresh ingredients for best results.
- Can add nuts or raisins for extra flavor.
- Prep Time: 20 minutes
- Kochen Zeit: 35 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 320
- Zucker: 22g
- Natrium: 180mg
- Fett: 18g
- Gesättigte Fettsäuren: 3g
- Ungesättigte Fette: 15g
- Trans Fat: 0g
- Kohlenhydrate: 38g
- Faser: 2g
- Protein: 4g
- Cholesterin: 50mg
Keywords: moist carrot zucchini cake, cream cheese frosting