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Ingredients

Directions

  • Grease and flour a 13x9x2-inch baking pan or two 9x1-1/2-inch round cake pans; set aside.

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  • Stir together flour, baking powder, cinnamon, soda, salt, and nutmeg.

  • In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and vanilla; beat until well combined.

  • Add eggs, one at a time, beating well after each.

  • Stir together the milk and lemon juice. Add dry ingredients and milk mixture alternately to beaten mixture, beating on low speed after each addition, just until combined.

  • Stir in the carrots and zucchini and fold in the nuts. Pour batter into the prepared pan(s).

  • Bake in a 350 degree F oven 45 to 50 minutes (about 40 minutes for 9-inch pans) or until a toothpick inserted near the center(s) comes out clean. Place 13x9-inch cake in pan on a wire rack and cool thoroughly. Or for round layers, cool in pans on wire racks for 10 minutes. Remove cakes from pans; cool on wire racks.

  • Frost top of cake in 13x9-inch pan or fill and frost 9-inch layers with Pecan-Cream Cheese Icing. Makes 12 servings.

Tips

Prepare and frost cake; cover and chill up to 24 hours.

Nutrition Facts

666 calories; 32 g total fat; 132 mg cholesterol; 395 mg sodium. 90 g carbohydrates; 8 g protein;

Pecan-Cream Cheese Icing

Ingredients

Directions

  • Combine cream cheese, milk, and vanilla. Beat until smooth and fluffy. Gradually add powdered sugar to creamed mixture; beat until smooth and fluffy. Stir in finely chopped pecans. If necessary, add additional milk to make frosting of spreading consistency.

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