How To make Larry's Light Zucchini Bread
3 x Eggs
3/4 c Oil
1 1/2 c Sugar
1 ts Lemon zest
1/2 ts Orange extract
1/4 ts Vanilla
2 c Zucchini, grated
2 1/2 c Flour
3/4 ts Salt
1/2 ts Cinnamon
1/2 c Nuts
2 ts Baking powder
1/4 ts Ginger
1 ts Soda
Beat eggs, oil, and sugar together. Add flavorings and zucchini. Mix dry ingredients in next, stir in nuts. Bake in a floured loaf pan at 350oF for
1 hr.
Another of Larry's specialties. His favorite one. Original inspiration unknown, tweaked with over the years.
Typed into MM format by Joell 10/94
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This carrot cake is soft, moist, loaded with carrots and pecans, and has tons of flavor. You’ll love the layers of fluffy Cream Cheese Frosting.
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Cream Cheese Frosting:
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CARROT CAKE INGREDIENTS:
►2 cups all-purpose flour, *measured correctly
►1 cup granulated sugar
►1/2 cup packed light brown sugar
►2 tsp baking soda
►1 tsp baking powder
►1 1/2 tsp ground cinnamon
►1/2 tsp ground nutmeg
►1/2 tsp ground allspice
►1/4 tsp ground cloves, optional
►1/2 tsp fine sea salt
►1 cup vegetable oil, or extra light olive oil or canola
►4 large eggs, room temperature
►3/4 cup applesauce (or drained crushed pineapple)
►3 cups finely grated carrots (14 oz or 6 medium carrots)
►1 cup pecans, chopped, plus more to garnish, optional
►3/4 cup golden raisins, or regular raisins, optional
CREAM CHEESE FROSTING INGREDIENTS:
►1 1/2 cups (3/4 lb) unsalted butter
►8 oz cream cheese
►4 cups (1 lb) powdered sugar
►1 Tbsp real vanilla extract
►1/8 tsp or a generous pinch of salt
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:19 baking pan prep
0:47 dry ingredients
1:15 wet ingredients
1:57 how to grate carrots
2:20 mixing together & dividing
3:04 how to bake carrot cake
4:05 cream cheese frosting
5:47 assembly and frosting
8:28 chilling the cake
9:15 taste test
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