Wednesday, July 7, 2010

Carrot/Zucchini Cake

Everyone LOVES my mom's carrot/zucchini cake.  Especially with cream cheese frosting.  Here's the recipe.  Uh, works great in a 9 x 13, not so great as cupcakes.  Had to post the picture for some comic relief.

Mix together:
4 eggs
2 C sugar (1 brown, 1 white)
3/4 C oil (half applesauce works, too)
1 t cinnamon

2 C flour (1 wheat works well)
2 t baking soda
2 t baking powder
1 C chopped nuts
3 C grated carrots/zucchini

Bake at 350 for 30-35 minutes in a greased and floured 9 x 13 (or two 8 x 8s -- NOT cupcakes).

Cream Cheese Frosting
1 cube butter
8 oz soft cream cheese (or nufchatel cheese)
4 3/4 C powdered sugar (I use 3-4 C, usually -- makes it a little softer)
(sometimes I throw in a little vanilla, too)

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