Carrot and Zucchini Bread

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


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

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