Zucchini Carrot Cake Recipe

Reviewed on Sep. 28, 2009 by cwbuff

This cake was light and moist. I hardly ever make cakes but I had a lot of carrots in the fridge so I tried it. Whew! What a lot of shredding - guess I need a food processor - but my family was impressed. One thing - I doubled the frosting because I suspected there wouldnt be enough to frost a 3 layer cake as it was and I'm glad I did. However, when we cut it, the layers ran together - anyone got a tip?

Reviewed on Sep. 07, 2009 by judypate

I froze the cake when I baked it. It is so good, and moist.  It is taller than a regular carrot cake, so it is a pretty iced cake when finished.  I plan on making another for the freezer, as it came in handy for a quick dessert to take to a picnic. 

Reviewed on Aug. 23, 2009 by judypate

I baked this last week in the 3 layers, and really wanted to try as a bundt cake. Has anyone ever made this in a bundt. I do know you can make a 9x13. THANK YOU

Reviewed on Aug. 10, 2009 by Lizandy

This is a great recipe. Our daughter's friend said "it looks like a professional made it" and the taste is wonderful! We'll make it again.

Reviewed on Aug. 04, 2009 by piegram

Sounds great, I have zucchini in the garden and carrots in the fridge. I'll make this for the weekend.

Reviewed on Aug. 04, 2009 by joni23

Now you have really, really made my day