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I found this recipe in a cookbook and made some changes to it. My husband likes to have it for his birthday cake. We live with my husband's family on a 27,000-acre ranch in the mountains and raise cattle, grain and hay.
Nutritional Facts 1 serving (1 slice) equals 749 calories, 41 g fat (11 g saturated fat), 96 mg cholesterol, 545 mg sodium, 93 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Zucchini Carrot Cake in Country Extra May 1992, p47
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Reviewed on Oct. 09, 2012 by rvkreu07
Very delicious cake! I only have 2, 8" round pans. I hesitated baking it at the same temp, but followed the directions and cooked it just a hair longer. It turned out perfect and tasted fabulous. I'll be keeping the cream cheese frosting recipe on hand too! Perfect!
Reviewed on Oct. 11, 2011 by lyndarecipe
Excellent very moist, and light weight. I substitued the nuts with raisins and used a 9x13 pan [bake for 1 hour]. One recipe of frosting is more than enough to ice cake. Yummy
Reviewed on Aug. 18, 2011 by JuliesTurn
This is the most delicious zucchini cake EVER! So moist and flavorful that it tops my desert list.
Reviewed on Aug. 14, 2011 by hoomau
Y.U.M. Made it just the way it is written (included pecans) except baked it in 2 10" round pans. Huge hit with everyone in the family.
Reviewed on Jul. 18, 2011 by leegoyer
i just made this cake the other day and my family loves it! i will definitely make it again. i did make some substitutions to it, though. i used a multigrain baking mix instead of flour (the same 2 1/2 cups) and instead of oil i used applesauce (the same 1 1/3 cups). i feel that this added a healthier touch, and still kept the cake moist and delicious! my toddler (not even quite two years old) loves it! i made a single layer cake, and with the rest of the batter i made muffins. i wish i could give this recipe more stars!
Reviewed on Mar. 25, 2011 by jenskiddo
Anxious to try this recipe - have not made it yet.
Reviewed on Oct. 17, 2010 by cdkruse
Excellent cake! Very tasty.
Reviewed on Aug. 29, 2010 by 1DomesticGoddess
This is one of "the best" cakes I've made in a long time. This cake is very moist, and with the spices added, it reminded me of a homemade spice cake. I didn't add nuts in the cake batter, but rather topped the cake with a few chopped pecans. I also used 1 cup of whole wheat flour, and 1-1/2 cups of all-purose flour (instead of using the 2-1/2 cups of the all-purpose flour); plus I didn't make an entire 3-layer cake. Instead, I frosted 3-single layered cakes, topped each with chopped pecans, and gave 2 of the cakes to others, and kept for my husband and I. Needless to say the cake didn't last long in our house. Also, when I frosted the cake, I used 6 cups of the confectioners' sugar, as I thought the frosting wasn't the right consistency for me. I ended up with a bit more frosting, but stored the extra frosting in the refrigerator to use later. I wish I could rate this recipe with more stars, as this cake is sooo good. I look forward to making this cake again. Thanx for the recipe!
Reviewed on Jun. 28, 2010 by pam.eihusen56
I simply love this cake. This is the third time I'm baking it. This time it's for my Birthday. The flavor is awesome,and it's so moist. Love, Love, Love. The first time I made it my husband said it was staying home. I planned on taking it to work for a pot luck, but it didn't get that far.
Reviewed on Mar. 13, 2010 by njmom0303
This came out great. I didn't even have the cloves,allspice, and ginger and didn't make the frosting and it STILL came out delicious. AND it's super easy and fast to make. Can't wait to make it again with ALL the ingredients.
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