I love carrot cake. With or without cream cheese frosting. This time I substituted shredded zucchini for half of the carrots, reduced the sugar a bit, and added cinnamon.
This is a very tasty cake and it was perfect for a fall dessert! Next time I would like to try substituting applesauce for the oil, and maybe reduce the sugar even more. The frosting is especially rich…so cut into small servings!
2 cups unbleached flour
1 3/4 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 1/2 cups shredded carrot
1 1/2 cup shredded zucchini
1 cup vegetable oil
Cream Cheese Frosting:
6 ounces cream cheese
1/2 cup butter, softened
2 tsp vanilla extract
4 1/2 cups powdered sugar
Sift flour, baking powder, baking soda, and cinnamon into mixing bowl. In medium bowl, combine shredded carrots and zucchini with sugar. Let sit for 5 minutes. Add oil and eggs to sugar mixture and combine thoroughly. Add sugar mixture to flour mixture and beat to combine.
Pour batter into greased and floured cake pan and bake at 350 F. For two 9 x 1 1/2" round pans, bake 30 - 35 minutes. For one 9 x 13 x 2" cake pan, bake 30 - 35 minutes. For two 1 dozen cupcake pans, bake 18 - 23 minutes. Bake until toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes, then remove from pans to cool completely.
For Cream Cheese Frosting:
Beat cream cheese, butter, and vanilla extract until fluffy. Add powdered sugar in small amounts and beat with electric mixer to combine. Beat powdered sugar in until frosting reaches spreading consistency.
Frost cake with cream cheese frosting once cake is thoroughly cooled. Frost tops of cupcakes or 9 x 13" cake. For double layer round cake: place one round of cake on platter. Frost top. Place second cake round centered on top of first round. Frost top and sides of cake. Cover and refrigerate.
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