Carrot-Zucchini Cake

Name: Carrot-Zucchini Cake
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Ingredients: 1 cup white sugar; 1 cup all-purpose flour; 1 cup whole wheat flour; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon baking soda; 1.5 cups vegetable oil; 4 eggs; 1 cup grated carrot; 1 cup grated zucchini; 0.5 cup honey; 1 (16 ounce) package confectioners' sugar; 1 cup crushed pineapple, well drained; 1 (8 ounce) package cream cheese, softened; 0.5 cup chopped walnuts; 0.25 cup butter, softened; 2 teaspoons vanilla extract

4.8

(5)

4 Reviews

1 Photo

Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries.

Recipe by Lori O'Neill Harpel

Updated on February 8, 2022

1

Prep Time:

30 mins

Cook Time:

30 mins

Additional Time:

30 mins

Total Time:

1 hrs 30 mins

Servings:

12

Yield:

1 3-layer cake

Jump to Nutrition Facts

Ingredients

1 cup white sugar
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups vegetable oil
4 eggs
1 cup grated carrot
1 cup grated zucchini
½ cup honey

Frosting:

1 (16 ounce) package confectioners' sugar
1 cup crushed pineapple, well drained
1 (8 ounce) package cream cheese, softened
½ cup chopped walnuts
¼ cup butter, softened
2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
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.
Divide batter evenly among prepared cake pans.
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.
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
43g	Fat
87g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 740
% Daily Value *
Total Fat 43g	55%
Saturated Fat 12g	59%
Cholesterol 93mg	31%
Sodium 414mg	18%
Total Carbohydrate 87g	32%
Dietary Fiber 3g	9%
Total Sugars 69g
Protein 7g
Vitamin C 4mg	21%
Calcium 47mg	4%
Iron 2mg	10%
Potassium 208mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.