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.
Ingredients
- 4 large 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 vanilla extract
- Whole or chopped pecans or walnuts for garnish, optional
Reviews
Really great recipe. Have made this 4 or 5 times in the past 2 months because everyone loves it so much. Have used a bit less sugar and usually don't make an icing for it as it doesn't need it. Its fluffy and super tasty.
This recipe is just perfect. I added less sugar but it was rich and decadent and a hit at our party!
I'm not usually a fan of zucchini cake, but this one changed my mind. Wonderful taste and texture, and easy to make! I used 1 cup each of brown sugar and white sugar (just because), and otherwise followed the recipe, adding pecans to the batter and topping the creamcheese icing with pecans too. Will definitely be making it again. May try adding raisins next time too. Great stuff!
My 9 year old daughter and I have made this cake about 4-5 times. All our family members request this for their birthday. I love the "spice" flavor that it has! It has so much flavor and so moist!
I made this cake for my mother/father-in-law's 75th Wedding Anniversary party. I baked it in a 12"x17" pan, omitting the nuts but adding raisins. I frosted it with the Philadelphia Cream Cheese frosting, (I've made the frosting recipe many times). It was very delicious and there were lots of compliments. I loved the moist cake and I tried telling everyone it was healthy with all of the carrots and zucchini, LOL! This cake earned a place in my permanent recipe box.
Wow! Delicious cake! Very flavorful and love the icing.. Will definitely be making again.
No comment left
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!
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
This is the most delicious zucchini cake EVER! So moist and flavorful that it tops my desert list.