Zucchini-Carrot Cake With Cream Cheese Frosting

“This recipe is good to have around when zucchinis are growing out of control in your garden (it happens!). Who would have thought a cake could taste so good with VEGETABLES in it?! LOL”
READY IN:
1hr 20mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Beat eggs lightly in large bowl.
  3. Add oil, sugar, and vanilla.
  4. Sift flour, baking powder, baking soda, spices, and salt together.
  5. Gradually add to egg mixture until well blended.
  6. Stir in raisins. zucchini and carrots.
  7. Bake in a 10-inch tube pan for one hour or until center springs back when lightly touched.
  8. Cool in pan for 20 minutes, then remove to wire rack.
  9. When completely cool, frost with cream cheese frosting.
  10. Cream Cheese Frosting:.
  11. Bring cream cheese to room temperature or use soft Philadelphia Cream Cheese.
  12. Add to container of non-dairy whipped topping until well blended.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: