Zucchini Carrot Pineapple Cake With Walnuts And Cream Cheese Frosting Recipe

Name: Zucchini Carrot Pineapple Cake With Walnuts And Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Brown Sugar; 1 cup Unsweetened Apple Sauce; 1/3 cups Canola Oil; 3 whole Eggs; 2 teaspoons Vanilla; 3 teaspoons Cinnamon; 1/4 teaspoons Nutmeg (optional); 2 teaspoons Baking Soda; 1-1/2 teaspoon Salt; 2-1/2 cups Whole Wheat Pastry Flour (or All-purpose); 2 cups Carrots, Shredded; 2 cups Zucchini, Shredded; 1 cup Chopped Walnuts; 8 ounces, weight Can Crushed Pineapple, Drained; FOR THE FROSTING:; 1/2 cups Butter, Softened; 8 ounces, weight Cream Cheese, Softened; 2 teaspoons Vanilla; 3-1/2 cups Sifted Powdered Sugar, Or To Taste And Texture

Servings: persons

FOR THE CAKE:
2 cups Brown Sugar
1 cup Unsweetened Apple Sauce
1/3 cups Canola Oil
3 whole Eggs
2 teaspoons Vanilla
3 teaspoons Cinnamon
1/4 teaspoons Nutmeg (optional)
2 teaspoons Baking Soda
1-1/2 teaspoon Salt
2-1/2 cups Whole Wheat Pastry Flour (or All-purpose)
2 cups Carrots, Shredded
2 cups Zucchini, Shredded
1 cup Chopped Walnuts
8 ounces, weight Can Crushed Pineapple, Drained
FOR THE FROSTING:
1/2 cups Butter, Softened
8 ounces, weight Cream Cheese, Softened
2 teaspoons Vanilla
3-1/2 cups Sifted Powdered Sugar, Or To Taste And Texture

1
For the cake:
2
Preheat oven to 350 degrees F.
3
Take two (8 inch) cake pans and line with parchment paper, then grease and flour the paper and the pan.
4
In a bowl or a mixer fitted with the paddle attachment add brown sugar, apple sauce, oil, eggs, vanilla, cinnamon, nutmeg (if using), baking soda and salt. Mix on medium until well blended. Add flour and mix until well incorporated. Add carrots, zucchini, walnuts, and drained pineapple. Mix well.
5
Split the batter evenly between two pans and bake for 55 minutes or until a tooth pick inserted in middle comes out clean. Let rest in the pans for 5 minutes and then remove cakes from pans to cooling rack. Cool until room temperature. Frost and refrigerate, flavor intensifies as cake refrigerates. See Frosting recipe below.
6
For the frosting:
7
Cream butter and cream cheese with a mixer until well incorporated.
8
Add vanilla and mix. Slowly add sifted powdered sugar until desired consistency is reached. Place in the refrigerator for 30 minutes to an hour to improve work ability. This recipe makes a softer frosting with 3 cups of powdered sugar. But refrigeration improves handling. I personally prefer my frosting not overly sweet. But you can adjust to your preference. Frost cake and enjoy!

1916

kcal

Calories

Fat

263

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 20 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Brown Sugar, 1 cup Unsweetened Apple Sauce, 1/3 cups Canola Oil, and more.

Yes, Zucchini Carrot Pineapple Cake With Walnuts And 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 Pineapple Cake With Walnuts And Cream Cheese Frosting

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