Zucchini-Carrot cake

A friend at work brought in a zucchini cake Friday and everyone raved about it. Though I have gestational diabetes now, I had to try a slice after all the comments about it. I had a small piece and it was delicious! Moist, flavorful, and it has zucchini and carrots in it! (Carrot cake is my all time favorite!)

I snagged the recipe from him before I left and thought I'd share it with you.

It's not as easy as most of the recipes I've shared here but it's well worth the effort.


Zucchini-Carrot Cake

• 1-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teasoon salt
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1 cup grated carrots
• 1 cup grated zucchini
• 2/3 cup vegetable oil
• 2 large eggs
• Cream Cheese Frosting

Combine first 6 ingredients in a large bowl; set aside.
Combine carrots and next 3 ingredients; add to dry ingredients, and beat at high speed with an electric mixer 4 minutes. Pour into a greased 9-inch square pan. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan on wire rack.
Spread with Cream Cheese Frosting; cut into squares. Remove squares, and place in an airtight container; freeze up to 3 months. Yield: 9 servings.

Cream Cheese Frosting

• 1 (3-ounce) package cream cheese, softened
• 3 tablespoons butter or margarine, softened
• 2 cups sifted powdered sugar
• 1 teaspoon vanilla extract

Beat cream cheese and butter at mediuum speed with an electric mixer until fluffy; gradually add powdered sugar, beating mixture well. Stir in vanilla. Yield: 1 cup.

• Note: Batter may be baked in paper-lined muffin pans at 350 for 25 minutes. Yield: 15 cupcakes.

(I'll find out where the recipe came from originally because I don't think this is his recipe. The image came from Taste of Home for an Orange-Zucchini cake.)