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My review
Apple, Carrot, Or Zucchini Cake
Carla A.
"This is a terrific cake--it can be made with apples, carrots, or zucchini! Serve with whipped cream. Add some cinnamon, nutmeg, or cloves to the whipped cream for a lightly spicy treat!!"
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Ingredients
servings 257Original recipe yields 18 servings (9 x 13 inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan.
- In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan.
- Bake for 40 minutes. Serve warm or cooled.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 130151 Ratings
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Most helpful positive review
3/9/2006
I really like this recipe with zucchini, because it isn't as greasy as most zucchini "bread" recipes. Sometimes I add raisins, instead of walnuts, which I think goes really well with the zucchi...
Most helpful critical review
3/15/2002
The "batter" turned out crumbly. You need to add another 1/2 cup of oil and 2 more eggs to get the batter consistency. The flour to wet ingredient ration is not correct. This recipe will not b...
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3/9/2006
I really like this recipe with zucchini, because it isn't as greasy as most zucchini "bread" recipes. Sometimes I add raisins, instead of walnuts, which I think goes really well with the zucchi...
4/22/2002
This is really a great recipe. It's fast and easy and doesn't have a lot of ingredients. A good thing to note is that the batter is very coarse and thick until you add the carrot, zucchini or ...
2/22/2002
~An overall awesome recipe! I have tried the carrot version a number of times and it always turn out SO moist and delicious. The oil is a lot easier than butter or margarine and I found that thi...
3/24/2010
Only just misses 5 stars. I made it using 3 cups carrot and 1 cup zucchini. This recipe uses far less oil than most recipes of this variety, and I believe that's because it uses double the carro...
3/15/2002
The "batter" turned out crumbly. You need to add another 1/2 cup of oil and 2 more eggs to get the batter consistency. The flour to wet ingredient ration is not correct. This recipe will not b...
11/28/2000
This bread was very moist.I used a combination of carrots and apple...yumm! I recommend that you put a little salt on the zuchinni and let the zuchinni sit for 20-25 minutes. This will get some ...
4/7/2005
4/7/05 This is Very Yummy. My whole family loved it!! (Even those who don't like carrots). I was nervous about how dry the mixture was at first, as it said "Pour into pans" I thought no way this...
12/21/2004
Notice that a lot of reviews describe this cake as "moist". Well, that's not the word I would use. I'd go with "wet". Or maybe "gooey". It's also sickeningly sweet. I used only one and a ha...
7/28/2005
This (carrot) cake was absolutely delicious! I added a little bit of flaked coconut and my little ones devoured it, even my picky 5 year old! I was searching for a carrot cake that didn't use as...