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Carrot-Zucchini Cake

Lori O'Neill Harpel

"Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries."
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1 h 30 m servings 740 cals
Original recipe yields 12 servings (1 3-layer cake)

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
  2. Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
  3. Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.
  4. Divide batter evenly among prepared cake pans.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.
  6. Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.


  • Cook's Note:
  • This can also be baked in a 9x13-inch baking pan.

Nutrition Facts

Per Serving: 740 calories; 42.8 g fat; 86.7 g carbohydrates; 7.1 g protein; 93 mg cholesterol; 414 mg sodium. Full nutrition

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I loved this cake! I made just a few small changes in the recipe to make it healthier. Instead of 1 1/2 cups of oil, I used 3/4 cups coconut oil and 3/4 cups applesauce. I added about 1/2 cup o...