Zucchini-Carrot Cake with Cream Cheese Frosting

email
(1)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 9
Ingredients
CAKE: 2 eggs 1 cup sugar 2/3 cup oil 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup carrot, grated 1 cup zucchini, grated and drained (I pat between paper towels to remove excess water) 1/2 cup chopped walnutsFROSTING: 1 3-ounce package cream cheese, softened 3 tablespoons butter 1 teaspoon vanilla 2 cups powdered sugar
Directions
Makes 9, 3 inch by 3 inches pieces.

CAKE: Beat eggs with sugar until frothy. Gradually beat in oil. Add dry ingredients. Beat at high speed 4 minutes. Stir in carrot, zucchini, and nuts. Pour into a greased 9-inch square baking pan. Bake in a 350-degree F oven for about 35 minutes or until top springs back when lightly touched.

FROSTING:
In small mixer bowl, blend cream cheese and butter; add sugar and vanilla. Beat until smooth. Spread evenly over cooled cake.

Number of Servings: 9

Recipe submitted by SparkPeople user REBECCA49.

Servings Per Recipe: 9
Nutritional Info Amount Per Serving
  • Calories: 532.6
  • Total Fat: 28.8 g
  • Cholesterol: 67.8 mg
  • Sodium: 402.4 mg
  • Total Carbs: 66.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 5.2 g

Member Reviews
  • LISSA69
    Very good flavor, I was able to get the calories down to 193 per serving by eliminating the frosting completely, substituting 1/3 cup of applesauce and 1/3 cup of oil for the oil called for, raisins for the walnut, reducing the sugar to 3/4 cup and cutting it into 12 servings. wonderful! - 9/18/10