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  • Writer's pictureDairy Keen

Carrot Zucchini Cake/Muffin

It is Zucchini Time again. I am always looking for fun things to do with Zucchini and I don’t even have a garden. I make these and do not frost them and call them muffins. Let me know if you have any fun zucchini recipes.

Carrot Zucchini Cake/Muffins

1 3/4 Cups All-purpose flour 1/2 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon ½ teaspoons nutmeg or ground dried ginger, optional 1 teaspoon Salt 1 ½ Cups shredded fine Carrots 1 Cup shredded fine Zucchini 3/4 cups brown sugar ¼ cup honey or molasses 3 large eggs ½ cup vegetable oil ¼ cup applesauce or crushed pineapple ½ to 1 cup roasted pecans or walnut, chopped ½ cup raisins, if desired

Frosting 8 ounces cream cheese, softened 2 Tablespoon butter softened 1 teaspoon vanilla extract 1 ½ cups (4 ½ oz) powdered sugar Milk, about 3 Tablespoons ½ cups chopped roasted pecans, optional

FOR THE CAKE: Preheat oven to 350 degrees. Grease and flour cake pans, either one 9-inch pan, 4 small loaf pans or 18 cupcake/muffins.

Whisk or sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in large bowl. Set aside.

In food processor grate the carrots and zucchini, dump into the bowl with the flour mixture. In the same food processor bowl add sugar, honey and eggs and process until frothy and thoroughly combined. With machine running, add oil in a steady slow stream. Process until mixture is light in color and well emulsified. Pour onto the carrot mixture. Add to the flour mixture and stir until combined. Add applesauce, nuts and raisins. Pour into prepared pans and bake until toothpick inserted into center of cake comes out clean. Muffin pans 20 minutes, 9-inch pan 30 minutes or until toothpick comes out clean. Cool and frost. If removing from pans, turn out cakes onto cooking rack no more than 5 minutes after removing from oven.

*To make these Gluten Free replace flour with Gluten Free Flour and add 1 teaspoon Xanthium Gum, cupcakes work the best.

FOR THE FROSTING. When cake is cool, combine cream cheese, butter, and vanilla in bowl. Combine until smooth, add confectioner’s sugar and beat until smooth. Add milk to desired consistency. Spread evenly over cake. Sprinkle nuts to the top if using.


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