Carrot-Zucchini Cake
- Makes: 12 servings
- Prep 40 mins
- Bake 45 mins
Ingredients
-
2 1/2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1 3/4
teaspoons
ground cinnamon
-
1/2
teaspoon
baking soda
-
1/2
teaspoon
salt
-
1/2
teaspoon
ground nutmeg
-
1
cup
butter
-
1 3/4
cups
sugar
-
1
teaspoon
vanilla
-
4
eggs
-
1/2
cup
evaporated milk
-
1 1/2
teaspoons
lemon juice
-
1 1/2
cups
finely shredded carrots
-
1 1/2
cups
finely shredded unpeeled zucchini
-
3/4
cup
finely chopped pecans
-
1
recipe Pecan-Cream Cheese Icing (see recipe below)
Directions
- Grease and flour a 13x9x2-inch baking pan or two 9x1-1/2-inch round cake pans; set aside.
- 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.
Make Ahead Tip
- Prepare and frost cake; cover and chill up to 24 hours.
Pecan-Cream Cheese Icing
Ingredients
- 2
3 -
ounce
package
cream cheese, softened
- 4
teaspoons
milk
- 2
teaspoons
vanilla
- 4 1/2
cups
powdered sugar, sifted
- 1/2
cup
finely chopped pecans
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.
Nutrition Facts
(Carrot-Zucchini Cake)
Servings Per Recipe 12, pro. (g) 8, vit. A (IU) 2575, iron (mg) 2, calcium (mg) 91, Potassium (mg) 241, cal. (kcal) 666, sat. fat (g) 13, Niacin (mg) 2, chol. (mg) 132, Riboflavin (mg) 0, Fat, total (g) 32, Thiamin (mg) 0, carb. (g) 90, vit. C (mg) 4, sugar (g) 68, sodium (mg) 395, fiber (g) 3, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 4, Folate (µg) 65, Monounsaturated fat (g) 14, Pyridoxine (Vit. B6) (mg) 0