Opis
This moist carrot zucchini cake topped with cream cheese frosting is a delightful dessert. It combines the sweetness of carrots and zucchinis with a rich, creamy topping.
Składniki
Skala
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 3 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)
Instrukcje
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix the grated carrots, grated zucchini, sugar, and oil.
- Add the eggs and vanilla, mixing well.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- If using, fold in the chopped walnuts.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides.
Uwagi
- Store the cake in the refrigerator for up to 5 days.
- Use fresh ingredients for the best flavor.
- Optionally, add raisins for extra sweetness.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 30 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 320
- Cukier: 25g
- Sód: 200mg
- Kwasy: 18g
- Nasycony tłuszcz: 4g
- Tłuszcze Nienasycone: 12g
- Tłuszcze trans: 0g
- Węglowodany: 38g
- Włókno: 2g
- Białko: 4g
- Cholesterol: 50mg
Słowa kluczowe: moist carrot zucchini cake, cream cheese frosting, carrot cake recipe, zucchini cake recipe