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 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 50m Yield 12 servings. Number Of Ingredients 18 Steps:
In a large bowl, combine the first six ingredients. Gradually add the buttermilk, applesauce, carrots, zucchini and vanilla. In a small bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into batter., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.
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 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.
