With a thunderstorm finally cooling down the area a bit, I figured now was the perfect time to do a little baking. My husband loves carrot cake, and it also happens to be one of my least favorites. I don’t know why, but a cake full of carrots and walnuts never seemed all that delicious to me, and cream cheese frosting is usually at the bottom of my list for frostings I will eat even without a cake. This cake was an attempt to make a version of the cake he loves, that I could enjoy with him!
RECIPE: Zucchini Carrots Cake
Makes 3 Single layer cakes
Two Round Cake Pans
One square pan
Oven heated to 325 degrees
10 ounces White Sugar
6 ounces Brown Sugar
1/2 ounce Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1 1/2 teaspoon Cinnamon
1 teaspoon Ginger
Freshly Grated Nutmeg
1 Lb All Purpose Flour
6 ounces Oil
1) In a mixer, beat together the eggs, brown sugar, and white sugar.
2) Mix in the cinnamon, ginger, lots of freshly grated nutmeg, baking soda, baking powder and salt.
3) Add a splash of vanilla to the mixture.
4) Alternate on adding the flour and oil until a batter is formed.
5) Grate up one carrots, and half an average sized zucchini (maybe 3 cups, I’m terrible at estimating.)
6) Stir the vegetables into the batter.
7) Oil and flour the baking pans before pouring the batter evenly into the three dishes.
8) Bake at 325 until a tooth pick comes out clean from the center of the cake.
9) Let the cakes cool completely on a cooling rack before removing from the round cake pans. I left the square cake in its pan in order to make it easier to bring to work.
10) Using the mixer, beat together one stick of margarine, one block of cream cheese, and enough powdered sugar and vanilla to make a light and fluffy cream cheese frosting. I found that a bit extra vanilla and a fluffy texture is more appetizing than the usual denser cream cheese frostings I have had.
11) Frost the cakes and then slice and serve! Between servings, I refrigerated the cake. A moist and flavorful cake that will have your friends begging you for the recipe!