Zucchini-Carrot Cake

Zucchini bread meets carrot cake in this playful spring cake recipe. Top with honey-sweetened cream cheese and edible candy carrots for a dessert recipe that looks as incredible as it tastes.

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  • Makes: 8 servings
  • Serving Size: slice
  • Hands On: 20 mins
  • Total Time: 2 hrs 350°F (includes cooling time)

Zucchini-Carrot Cake

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 9 x 1 1/2-inch round cake pan. In a medium bowl stir together flour, baking powder, cinnamon, salt, baking soda, and nutmeg; set aside.
  2. In a large bowl stir together sugar, oil, milk, lemon juice, and vanilla. Stir in eggs until combined. Stir in flour mixture, carrots, zucchini, and pecans. Spread batter evenly in prepared pan.
  3. Bake 35 to 40 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Let cool completely on wire rack.
  4. Frost and decorate using Honey Cream-Cheese Frosting.

From the Test Kitchen

To Make the Carrots

Tint marzipan: Knead orange food coloring (paste works best) into marzipan. To keep hands dye-free, coat them with powdered sugar or wear plastic gloves.

Shape carrots: Roll colored marzipan into carrot shapes and create ridges with a toothpick. Finish with a mint sprig in the top.

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Nutrition Facts (Zucchini-Carrot Cake)

  • Per serving:
  • 682 kcal ,
  • 35 g fat
  • (10 g sat. fat ,
  • 11 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 79 mg chol. ,
  • 378 mg sodium ,
  • 87 g carb. ,
  • 2 g fiber ,
  • 67 g sugar ,
  • 8 g pro.

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