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Zucchini Carrot Cake

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“An extremely moist cake that I guarantee will become your absolute favorite zucchini cake! I got this recipe many years ago from a local hometown newspaper that used to run a special section once a year with recipes submitted by local residents.”
READY IN:
1hr 30mins
SERVES:
12-15
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat eggs, sugar and oil.
  2. Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
  3. Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
  4. Let cool and sprinkle with powdered sugar.

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