Zucchini makes a brilliant addition to carrot cake, adding a verdant note to the sweet carrot.
9 ounces white whole-wheat flour (about 2 cups)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup canola oil
3 large eggs
1 cup grated carrot
1 cup grated zucchini
3/4 cup drained canned crushed pineapple in juice
4 ounces 1/3-less-fat cream cheese, softened
1 tablespoon unsalted butter, softened
2 cups powdered sugar
1/2 cup flaked sweetened coconut, toasted
Est. added sugars 31g
How to Make It
Preheat oven to 350°.
Combine first 6 ingredients in a bowl. Combine sugars, oil, and eggs in a separate bowl, stirring with a whisk. Stir carrot, zucchini, and pineapple into sugar mixture. Add flour mixture to sugar mixture; stir until moistened. Spoon batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 33 minutes or until done. Cool on a wire rack.
Combine cream cheese and butter in a bowl; beat with a mixer until smooth. Add powdered sugar; beat just until smooth. Spread evenly over top of cake. Sprinkle with coconut flakes. Cut into 16 pieces.
This is a great recipe. I love that it uses both carrots and zucchini and whole wheat. I made this into 18 cupcakes and baked for about 24 min. I used an 8 oz. can crushed pineapple which was perfect. I figured I'd need more frosting for cupcakes so doubled it and used a half stick of butter and it was the perfect consistency and level of tang from the cheese. It would probably be fine with the smaller amount of butter but doubling it made it perfect.
This was moist and delicious. I like the amount of vegetables and fruit in this "healthy" cake recipe. I reduced the sugar by 1/4 cup and it was still sweet. Storing brown sugar is a pain, because it gets hard, so I used all white sugar and added 1TBS of molasses. Next time will try using melted butter instead of oil and maybe reduce it to 1/4 cup and replace the other 1/4 cup with mashed banana. For some reason, I want to try adding raisins soaked in rum. Will make this again and again.
I love carrot cake and was intrigued by the inclusion of zucchini, but as sheet cakes are pointless I doubled the recipe and baked this in two 9-inch round pans for a proper layer cake. I did use whole-grain flour (as always) but opted for soft white wheat, and let the batter sit overnight to allow it to fully absorb the liquid. I also used granulated honey and sucanat in place of white and brown sugar, respectively. I didn't have enough pineapple and so used some juice to make up the difference. The oil, eggs and liquid softened the bran to allow for a nice rise and tall layers that were moist and spongy. I had to triple the frosting (with equal parts cream cheese and butter but sweetened just to taste) to have enough for filling and covering the top and sides; though it was still a little thin. In all the cake made for 20 respectably-sized wedges (cut into 10 large slices to keep it together and each slice cut in half upon serving). I give 4 stars for flavor but withhold one for making it a sheet cake and being miserly with the frosting. So far it's been great and I may make this for Easter.
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