Time 1h10m Yield 12-14 servings. Number Of Ingredients 21 Steps:
In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.
Time 1h15m Yield 20 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter. Combine flour, coconut, baking powder, and salt in a bowl. Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots. Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.
Time 50m Number Of Ingredients 14 Steps:
Heat oven to 350 degrees. In a large bowl, beat eggs and oil for 2 minutes. In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add in baby food; mix well. Transfer to a greased 15x10x1 inch baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. While the cake cools, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy (I love using an electric hand mixer, but you can also do it by hand). Mix in milk and vanilla. Gradually beat in powdered sugar until it reaches the desired consistency (I like to make mine light and fluffy so that it’s easier to spread). Gently spread the frosting on the cake using a spatula. Cut into squares and serve.
Time 1h30m Yield 12 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans. Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl. Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes. Divide batter evenly among prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes. Combine confectioners’ sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.
Time 1h30m Yield 12-15 serving(s) Number Of Ingredients 12 Steps:
Beat eggs, sugar and oil. Add sifted dry ingredients, zucchini, carrots, nuts and vanilla. 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! Let cool and sprinkle with powdered sugar.
Time 55m Yield 30 servings. Number Of Ingredients 16 Steps:
Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack. , For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.
More about “sheet pan zucchini carrot cake recipes”
Time 1h20m Yield 12-16 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees. Beat eggs lightly in large bowl. Add oil, sugar, and vanilla. Sift flour, baking powder, baking soda, spices, and salt together. Gradually add to egg mixture until well blended. Stir in raisins. zucchini and carrots. Bake in a 10-inch tube pan for one hour or until center springs back when lightly touched. Cool in pan for 20 minutes, then remove to wire rack. When completely cool, frost with cream cheese frosting. Cream Cheese Frosting:. Bring cream cheese to room temperature or use soft Philadelphia Cream Cheese. Add to container of non-dairy whipped topping until well blended.
