Using both carrots and zucchini gives this cake a unique flavor. It’s very moist and tasty! Decorate with maraschino cherries.
Ingredients
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 unsalted butter, softened
- 2 teaspoons vanilla extract
Cake
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups vegetable oil
- 1 cup grated carrot
- 1 cup grated zucchini
- 4 eggs
- ½ cup honey
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
Step 2
Make the cake: Mix all-purpose flour, whole wheat flour, sugar, cinnamon, salt, and baking soda together in a bowl.
Step 3
Beat oil, carrots, zucchini, and eggs in a large bowl with an electric mixer on low speed until well blended. Beat in honey. Stir in flour mixture gradually, then beat on medium speed until batter is smooth, about 3 minutes. Divide batter evenly among the prepared cake pans.
Step 4
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, then invert onto a wire rack and allow to cool completely, about 25 more minutes.
Step 5
Meanwhile, make the frosting: Beat confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla in a large bowl with an electric mixer until smooth.
Step 6
Spread frosting over the top of each cooled cake layer. Stack layers, then frost sides and top.
Recipe Tip
This can also be baked in a 9×13-inch pan.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 559 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat7g | 34% |
Cholesterol68mg | 23% |
Sodium280mg | 12% |
Total Carbohydrate66g | 24% |
Dietary Fiber2g | 7% |
Total Sugars53g | |
Protein5g | |
Vitamin C4mg | 18% |
Calcium40mg | 3% |
Iron1mg | 7% |
Potassium173mg | 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.
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