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 3h5m Yield 24 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan. Place grated zucchini in a colander and set aside to drain. Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.
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 1h12m Yield 12 serving(s) Number Of Ingredients 13 Steps:
In lg. bowl mix all dry ingredients. Stir in carrots and zucchini. In small bowl beat eggs, add oil, add to dry mixture and stir to moisten well. Bake in greased 9x13 pan for 55-60 minutes at 325F degrees.
More about “zucchini carrot spice cake recipes”
Time 1h50m Yield 60 Number Of Ingredients 11 Steps:
Heat oven to 350°F. Line bottom of 15x10x1-inch pan with parchment paper or spray with cooking spray. In large bowl, stir together bar ingredients until well mixed. Spread in pan. Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour. In large bowl, beat together frosting ingredients with electric mixer on medium speed until smooth. If needed, add more milk to make a spreadable consistency. Spread over cooled bars. Cut into 2x1-inch bars. Garnish with raspberries and mint leaves. Store in refrigerator.
