Carrot-Zucchini Cake Recipe

Name: Carrot-Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour; 2 (8 ounce) cans crushed pineapple; 2 cups sugar; 1 cup coarsely shredded carrot; 1 cup coarsely shredded zucchini; 1 ½ cups chopped walnuts; 1 ½ teaspoons ground cinnamon; 1 cup salad oil; 1 teaspoon baking powder; 1 teaspoon baking soda; 4 eggs; 2 teaspoons vanilla; ½ teaspoon salt

Servings: persons

3 cups flour
2 (8 ounce) cans crushed pineapple
2 cups sugar
1 cup coarsely shredded carrot
1 cup coarsely shredded zucchini
1 ½ cups chopped walnuts
1 ½ teaspoons ground cinnamon
1 cup salad oil
1 teaspoon baking powder
1 teaspoon baking soda
4 eggs
2 teaspoons vanilla
½ teaspoon salt

1
Mix flour, sugar, nuts, cinnamon, baking powder, soda, and salt.
2
Drain pineapple; reserve juice for glaze.
3
Beat pineapple, carrots, zucchini, oil, eggs and vanilla; add to flour mixture, stirring until evenly moistened.
4
Spoon into a well-greased 10-inch or 12-inch plain or decorative tube pan.
5
Bake in a 350 oven until a wooden skewer inserted in center comes out clean, about 1 hour.
6
Cool 15 minutes in pan.
7
Loosen edges; invert from pan; let cool.
8
Drizzle with glaze.
9
Glaze: Mix together 1 cup powdered sugar and 2 tablespoons reserved pineapple juice until smoothly blended.

1748

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups flour, 2 (8 ounce) cans crushed pineapple, 2 cups sugar, 1 cup coarsely shredded carrot, and more.

Yes, Carrot-Zucchini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot-Zucchini Cake

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