Description
A moist carrot zucchini cake topped with creamy frosting.
Ingrédients
L'échelle
- 2 cups grated carrots
- 1 cup grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix grated carrots and zucchini.
- In another bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat the eggs, oil, and vanilla until combined.
- Combine wet and dry ingredients, then fold in the carrot and zucchini mixture.
- Add walnuts if desired and mix gently.
- Pour batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- For frosting, beat cream cheese, powdered sugar, and milk until smooth.
- Spread frosting evenly over the cooled cake.
Notes
- Store leftovers in the refrigerator.
- Use fresh ingredients for best flavor.
- Can be made as cupcakes; adjust baking time accordingly.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 30g
- De Sodium: 150mg
- La graisse: 18g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 50mg
Mots-clés: moist carrot zucchini cake, cream cheese frosting