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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is another delicious way to use zucchini. This cake is very moist and rich. You gotta try this. Ingredients:
4 eggs |
2 cups sugar |
1 1/3 cups vegetable oil |
2 1/2 cups all-purpose flour |
2 tsp. baking soda |
2 tsp. baking powder |
2 tsp. ground cinnamon |
1 tsp. ground allspice |
1 tsp. ground ginger |
1/2 tsp. ground nutmeg |
1 tsp. salt |
2 cups finely shredded carrots |
2 cups finely shredded zucchini |
1 cup coarsely chopped pecans or walnuts |
frosting |
1 pkg. (8-oz.) cream cheese, softened |
1/2 cup margarine or butter, softened |
5 cups confectioners sugar |
2 tsp. vanilla extract |
whole or chopped pecans or walnuts, to garnish,optional |
Directions:
1. In a large mixing bowl, beat eggs and sugar until frothy.
2. Gradually beat in oil.
3. Combine dry ingredients; add to batter.
4. Beat 4 minutes.
5. Stir in carrots, zucchini and nuts.
6. Pour into three greased 9-in. round baking pans.
7. Bake at 350 degrees for about 35 minutes or until top springs back when lightly touched.
8. Cool 5 minutes before removing from pans.
9. Cool thoroughly on a wire rack.
10. For frosting, beat cream cheese and margarine in a large mixing bowl until smooth.
11. Add confectioners sugar and vanilla.
12. Continue beating until sugar is dissolved.
13. Spred between the layers and over the top and sides of cake.
14. Garnish with whole or chopped nuts if desired.
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