Zucchini-Carrot Cake With Cream Cheese Frosting Recipe

Name: Zucchini-Carrot Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 1/4 cups vegetable oil; 1 1/2 cups sugar; 1 teaspoon vanilla; 2 cups sifted flour; 1/4 teaspoon baking powder; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1 teaspoon allspice; 1 teaspoon salt; 1 cup raisins; 2 cups grated zucchini; 1 medium carrot, grated; Cream Cheese Frosting; 1 (8 ounce) package cream cheese, softened; 1 (8 ounce) container non-dairy whipped topping

Servings: persons

3 eggs
1 1/4 cups vegetable oil
1 1/2 cups sugar
1 teaspoon vanilla
2 cups sifted flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon salt
1 cup raisins
2 cups grated zucchini
1 medium carrot, grated
Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container non-dairy whipped topping

1
Preheat oven to 375 degrees.
2
Beat eggs lightly in large bowl.
3
Add oil, sugar, and vanilla.
4
Sift flour, baking powder, baking soda, spices, and salt together.
5
Gradually add to egg mixture until well blended.
6
Stir in raisins. zucchini and carrots.
7
Bake in a 10-inch tube pan for one hour or until center springs back when lightly touched.
8
Cool in pan for 20 minutes, then remove to wire rack.
9
When completely cool, frost with cream cheese frosting.
10
Cream Cheese Frosting:
11
Bring cream cheese to room temperature or use soft Philadelphia Cream Cheese.
12
Add to container of non-dairy whipped topping until well blended.

1403

kcal

Calories

Fat

130

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 16 ingredients. The key ingredients include: 3 eggs, 1 1/4 cups vegetable oil, 1 1/2 cups sugar, 1 teaspoon vanilla, and more.

Yes, Zucchini-Carrot Cake With Cream Cheese Frosting 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.

Zucchini-Carrot Cake With Cream Cheese Frosting

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