adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Carrot Zucchini Cake
0 Likes
Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
95 minutes
Decadent three-layer carrot and zucchini cake with walnut cream cheese frosting for a moist and flavorful treat.
Ingredients:
  • 1 cup whole wheat flour
  • 2 teaspoons ground cinnamon
  • 1.5 cups vegetable oil
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 4 eggs
  • 0.5 cup honey
  • 1 (16 ounce) package confectioners' sugar
  • 1 cup crushed pineapple, well drained
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup chopped walnuts
  • 0.25 cup butter, softened
  • 2 teaspoons vanilla extract
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease and flour three 8-inch round cake pans.
  • Combine the all-purpose flour, whole wheat flour, sugar, cinnamon, salt, and baking soda in a mixing bowl.
  • Using an electric mixer on low speed, blend oil, grated carrots, zucchini, and eggs in a large bowl until well combined. Add honey and continue mixing. Gradually incorporate the flour mixture, then increase the speed to medium and beat for about 3 minutes until the batter is smooth. Divide the batter evenly among the cake pans.
  • Bake in the oven until a toothpick comes out clean, about 30 minutes. Cool in the pans for 5 minutes, then invert onto a wire rack and cool completely, about 25 more minutes.
  • Prepare the frosting by blending confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla in a large bowl with an electric mixer until creamy.
  • Frost the top of each cooled cake layer and stack them. Proceed to frost the sides and top of the stacked cake.

Similar Recipes