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zucchini carrot cake with cream cheese frosting



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  • Carbohydrates: 561.8
  • Fats: 54.0
  • Dietary Fiber: 149.0
  • Minerals: 20.0
  • Proteins: 12.0
  • Vitamins: 58.0
  • Water: 19.0


  1. Preheat oven to 375 degrees
  2. Beat eggs lightly in large bowl
  3. Add oil
  4. Sugar
  5. And vanilla
  6. Sift flour
  7. Baking powder
  8. Baking soda
  9. Spices
  10. And salt together
  11. Gradually add to egg mixture until well blended
  12. Stir in raisins
  13. Zucchini and carrots
  14. Bake in a 10-inch tube pan for one hour or until center springs back when lightly touched
  15. Cool in pan for 20 minutes
  16. Then remove to wire rack
  17. When completely cool
  18. Frost with cream cheese frosting
  19. Cream cheese frosting:
  20. Bring cream cheese to room temperature or use soft philadelphia cream cheese
  21. Add to container of non-dairy whipped topping until well blended

Step 13

Total Time in Minute 80

Ingredients Count 15

cooking zucchini carrot cake with cream cheese frosting

See More Relate Photo



Vegetable oil



Sifted flour

Baking powder

Baking soda







Cream cheese

Non-dairy whipped topping

zucchini carrot cake with cream cheese frosting Related Video

































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