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Sunday, May 22, 2011

Zucchini Carrot Cake

Mrs J's Famous Zucchini BreadImage by jeffreyw via Flickr

Even in South Carolina, the weather is starting to cool, leaves are changing and the holidays are drawing close. This is the time of year we start thinking of wonderful treats to bake, and this recipe is no exception. A perfect Autumn treat in your kitchen is this Zucchini-carrot snack cake. Because there is a blend of zucchini and carrots, this cake has an extra level of flavor and color. A great easy gift to take to a housewarming, a friend in the hospital, or for the holidays.

Things You'll Need:

4 eggs
2 cups of sugar
1 1/4 cups of vegetable oil
1/2 tbsp Vanilla extract
1 tsp nutmeg
2 tbsp cinnamon
1 cups of grated Zucchini
1 cup of grated carrots
1/2 cups of golden raisins
1/2 cup of crushed nuts (I love pecans, and pecan halves)
2 cups of self rising flour
1- 9 X 13 in baking pan or two 8 inch loaf pans

Step 1
Preheat your oven to 350 degrees. Make sure that your oven's rack is placed in the center.
Step 2
In a large bowl, combine eggs, oil, sugar, vanilla extract until well blended. You can use a hand mixer, or you can effectively stir this by hand. If by hand, in a separate smaller bowl, mix eggs together thoroughly and then add to the rest of the above list.

Step 3

Add grated Zucchini, carrots, raisins, nuts, and spices to the batter mix and again, mix with your blended well. You want all the ingredients well incorporated into the batter. Your batter should be thick.

Step 4

Pour into your pan(s) and bake for 35 minutes. Tooth pick inserted in the center that comes out clean is the indicator that it is cooked. If not, continue checking at 5 minute intervals using a fresh toothpick every time. This prevents it from burning.
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