And lots of it.
This sinfully, decadent offering has to be healthy, right? It has carrots, zucchini, olive oil, eggs, cinnamon and other healthy spices, cream cheese and healthy nuts. All good stuff, right? Right.
Get your bake on, and sweeten your spring and summer months with:
Carrot Zucchini Cake
4 egg whites
1 cup white sugar
1 cup brown sugar
1-1/3 cups light (not the extra-virgin) olive oil (or you can use vegetable oil)
2-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 cups finely shredded carrots
2 cups finely shredded zucchini
1 cup coarsely chopped pecans or walnuts
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups confectioners’ (in Canada, we call this Icing sugar)
2 teaspoons vanilla extract
Whole or chopped pecans or walnuts for garnish, optional
Preheat oven to 350F
In a large bowl beat eggs, egg whites and sugar until frothy.
Gradually beat in oil.
In a separate bowl combine: dry ingredients.
Add all dry ingredients (except the carrots and zucchini and nuts, keep them on the side for now) to the frothy mixture.
Beat for 5 minutes.
Stir in carrots, zucchini and nuts.
Pour into three greased 9-in. round baking pans.
Bake at 350° for about 35 minutes or until top springs back when lightly touched.
Cool 5 minutes before removing from pans.
Cool thoroughly on a wire rack.
Directions for Frosting:
Add cream cheese and butter in a large bowl.
Beat until smooth.
Add sugar and vanilla.
Continue beating until sugar is dissolved.
Spread between the layers and over the top and sides of the cake.
Garnish with whole or chopped nuts if desired, or candy in the shape of carrots
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