OK, I know, enough with the zucchini recipes already. It’s just that they are everywhere I look. Since I was lucky enough this week to also have some beautiful carrots from Blue Pike Farm I thought I’d post a recipe that uses both carrots and zucchini. I made a double batch and baked them in two 9×5-inch pans- added about 10 minutes to the baking time. While I am including the recipe for the frosting I did not frost the ones I made- sweet enough for me without.
Zucchini Carrot Cake
2 eggs
1 c. sugar
2/3 c. oil
1¼ c. flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
½ t. salt
1 c, grated carrot
1 c. grated zucchini, squeezed dry and packed tightly
½ c. chopped nuts
Beat eggs with sugar until frothy. Beat in oil then add dry ingredients. Beat on high for 4 minutes. Stir in veggies and nuts. Pour batter into a greased 9-inch square baking pan. Bake in a 350-degree oven for about 35 minutes or until top springs back when lightly touched. Cool and frost
Frosting
4 oz. cream cheese, softened
3 T. butter or margarine, softened
1 t. vanilla
2 c. powdered sugar
Beat together cream cheese and margarine or butter until smooth. Beat in vanilla and sugar. Spread over cooled cake