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Zucchini Carrot Cake

 Zucchini Carrot Cake
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.
12-14 ServingsPrep: 35 min. Bake: 35 min. + cooling

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1-1/3 cups vegetable oil
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 cups finely shredded carrots
  • 2 cups finely shredded zucchini
  • 1 cup coarsely chopped pecans or walnuts
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 5 cups confectioners' sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • Whole or chopped pecans or walnuts for garnish, optional

Directions

  • In a large bowl beat eggs and sugar until frothy. Gradually beat in

2 of 2

Zucchini Carrot Cake (continued)

Directions (continued)

  • oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in
  • carrots, zucchini and nuts. Pour into three greased 9-in. round
  • baking pans. Bake at 350° for about 35 minutes or until top
  • springs back when lightly touched. Cool 5 minutes before removing
  • from pans. Cool thoroughly on a wire rack.
  • For frosting, beat cream cheese and butter in a large bowl until
  • smooth. Add sugar and vanilla. Continue beating until sugar is
  • dissolved. Spread between the layers and over the top and sides of
  • the cake. Garnish with whole or chopped nuts if desired. Yield:
  • 12-14 servings.
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.