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Zucchini-Carrot Cake with Cream Cheese Frosting

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Zucchini-Carrot Cake with Cream Cheese Frosting

4 of 5 (1)

Nutritional Info

Servings Per Recipe: 9
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

View full nutritional breakdown of Zucchini-Carrot Cake with Cream Cheese Frosting calories by ingredient

Introduction

I've been making this for over 20 years. My family LOVES it. I used fresh zucchini and carrots from our garden. It's a definite favorite item in our family. It's NOT diet, but the vegetables are good for you! You can modify to be healthier. I've been making this for over 20 years. My family LOVES it. I used fresh zucchini and carrots from our garden. It's a definite favorite item in our family. It's NOT diet, but the vegetables are good for you! You can modify to be healthier.

Minutes to Prepare: 20

Minutes to Cook: 35

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 walnuts

FROSTING:

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.