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Carrot and Zucchini Cake Recipe

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This rich, moist cake unites two garden favorites and the sweetness of raisins.

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Ingredients

2 cups white sugar
2 eggs, slightly beaten
2 cups carrots, peeled and shredded
2 cups zucchini, peeled and shredded
2 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon cloves
1 teaspoon salt
2 teaspoons baking powder
1/2 cup canola oil
1 teaspoon vanilla
1/2 cup chopped nuts (walnuts or almonds)
1 cup raisins (optional)
OPTIONAL TOPPING:
12 ounces whipped topping
3/4 cup brown sugar, packed
1 1/2 teaspoons vanilla

Container:9

Directions

PREP

15 mins

COOK

45 mins

Preheat oven to 350° F.
In a large mixing bowl, blend sugar, eggs, oil, and vanilla together, mix well.
Add dry ingredients and stir. Add grated carrots and zucchini, mix until well combined. Blend in nuts and raisins.
Pour into prepared baking dish. Bake 40 minutes.
Serve warm or cool. You may garnish with whipped topping or ice cream if desired. May substitute all carrots or all zucchini rather than a combination if desired.

*Optional garnish: beat whipped topping, brown sugar, and vanilla until thick. Serve on individual pieces of cake.

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Carrot and Zucchini Cake Recipe Reviews

carrot and zucchini cake

Average of 2.00 out of 5 stars

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Reviewed By RedArrow

"Is there an ingredient or two missing? I made this and it looked nothing at all like the picture. Mine was light tan in color and very flat. The texture was kinda gummy, too."