Zucchini-Carrot Cake

Name: Zucchini-Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 c. sugar; 2/3 c. oil; 1 1/4 c. flour; 1 tsp. baking soda; 1 tsp. cinnamon; 1/2 tsp. salt; 1 c. grated carrot; 1 c. grated zucchini; 1/2 c. any kind of nuts

Eats Now Editorial Team · 968 kcal · Baking & Desserts

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Zucchini-Carrot Cake – a delicious recipe with eggs, sugar, oil, flour, baking soda, cinnamon. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

2 eggs
1 c. sugar
2/3 c. oil
1 1/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. grated carrot
1 c. grated zucchini
1/2 c. any kind of nuts

1
Beat eggs with sugar until frothy.
2
Gradually beat in oil. Add dry ingredients.
3
Beat at high speed, for about 4 minutes. Stir in carrots, zucchini
4
and 1/2 cup nuts.
5
Pour into greased 9-inch square pan.
6
Bake in 350u00b0 oven about 35 minutes.
7
Check with toothpick.
8
Top springs back when touched.
9
Make a cream cheese frosting.

968

kcal

Calories

Fat

126

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2 eggs, 1 c. sugar, 2/3 c. oil, 1 1/4 c. flour, and more.

Yes, Zucchini-Carrot 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.

Quick Info

Servings
4 servings
Calories
968 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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