Carrot Zucchini Cake - No More Dry Cake!
If you like Carrot Cake with a Cream Cheese Frosting, you're going to really going to love this cake! Super moist, spicy and not overly sweet! It's going to be your new favorite cake!
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Carrot Zucchini Cake with Brown Butter Cream Cheese Frosting!
Cake Ingredients:
1 ⅓ cup vegetable oil
4 large room temperature eggs
1 cup packed light brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 cups AP flour
2 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground allspice
1 tsp ground ginger
½ tsp ground nutmeg
2 tsp baking soda
½ tsp kosher salt
3 cups finely grated carrots, peeled
1 cup finely grated zucchini
1 cup chopped nuts (pecans or walnuts work best), optional
Frosting Ingredients:
1 cup unsalted butter, browned and cooled to room temperature
16 oz Cream Cheese, room temperature
3 tsp vanilla extract
2 tsp ground cinnamon
pinch of kosher salt
5 to 6 cups sifted powdered sugar (start with 5 cups and check stiffness of frosting, add as you like for stiffer frosting)
I hope you enjoy making this and really enjoy eating it!
Thanks again for watching and leave me a comment below!
Peace and Love!
~Tony, The Cajun Baker
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Courgette (Zucchini) Cake Recipe
So I was handed a massive courgette / marrow (or zucchini) the size of a small baby & with some of it made this devastatingly gorgeous cake with a cream cheese frosting! Try it! Subscribe for regular videos & press the bell button so you are notified of all new videos
Full recipe / write up
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Zucchini Cake with Cream Cheese Frosting
INGREDIENTS
Cake:
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts
1/2 cup golden raisins
Frosting:
6ounces cream cheese, softened to room temperature
1/2 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar
METHOD
Preheat oven to 350°F. Butter a 9x12 or 9x13 baking pan (I used a pyrex pan).
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil and vanilla. Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and raisins.
Pour mixture into a 9x12 or 9x13 baking pan. Bake at 350°F for 40 to 45 minutes. Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)
To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Serve, Share and Enjoy
How to Make Zucchini Chocolate Cake with White Chocolate Cream Cheese Frosting
Dry Ingredients
1 cup flour
1/2 cup baking cocoa
1/2 teasp baking powder
1/4 teasp baking soda
1/4 teasp salt
Wet Ingredients
3/4 cup cooking oil
1/2 cup cooking oil
2 eggs
1/2 cup yogurt
1 teasp vanilla extract
1 cup grated Zucchini (1 med)
Frosting:
4 oz cream cheese
4 Tablespoon butter
1.5 oz white chocolate chips
1/3 cup icing sugar
1 teasp vanilla extract.
This is a fun and simple cake to make. You can pretend that it's healthy because of the Zucchini. Really though this cake and the frosting does not taste too sweet so you can enjoy a decent piece.
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Hello everyone! Welcome to The Unsalted Kitchen, by Dioza. I'm May, but friends and family call me Dioza. I'm a Filipino who's married to a wonderful man from Texas. My father-in-law was from Holland and his wife was from Kentucky. I want to share my cooking with all who seek a healthier diet. I am vlogging my unsalted and low sodium dishes to help others like my father-in-law, who started having chronic kidney disease and blood pressure problems at the age of 90. His kidney doctor recommended a daily sodium intake between 1,300mg and 1,500mg. I am going to do my best to make every dish and video simple and easy to understand. It is my hope to help other people.
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The BEST Carrot Cake with Cream Cheese Frosting
This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.
INGREDIENTS & MEASUREMENT CONVERTERS BELOW
For the carrot cake:
2 cups all-purpose flour (spooned & leveled)
1-1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 tsp ground ginger
1/2 teaspoon ground nutmeg (less if you don't like strong taste)
3/4 cup vegetable oil
4 large eggs room temperature
1/2 cup light brown sugar
1 cup brown sugar
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup grated carrots, lightly packed
1 cup zucchini, lightly pack
1/2 cup gala apple or 1 medium size
For the cream cheese frosting:
1 (8-ounce) package brick style cream cheese, softened to room temperature
3 Tbsp. coconut oil
6.oz white chocolate
1 teaspoon pure vanilla extract
INSTRUCTIONS
To make the carrot cake:
Preheat oven to 350°F. Spray or brush with butter two 6-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and brown sugar until well combined. Add the rest of the ingredients mix until well combined.
Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 35-40 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
To make the cream cheese frosting:
put chocolate in a microwaveable bowl and melt chocolate for 30-60 secs with coconut oil
mix cream cheese and chocolate mixture until smooth.
To assemble the cake:
Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/4 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.
1 cup all-purpose flour = 125 grams (4 1/2 ounces)
1 cup sifted all-purpose flour = 115 grams (4 ounces)
1 cup bread flour = 130 grams (4 1/2 ounces)
1 cup sifted bread flour = 121 grams (4 1/4 ounces)
1 cup (packed) brown sugar = 200 grams (7 1/2 ounces)
1/2 cup butter = 1 stick = 115 grams (4 ounces)
1 cup cake flour = 115 grams (4 ounces)
1 cup sifted cake flour = 100 grams (3 1/2 ounces)
1 cup chocolate chips = 180 grams (6 1/4 ounces)
1/2 cup natural unsweetened cocoa powder = 41 grams (1.6 ounces)
1 cup confectioners’ sugar = 120 grams (4 1/4 ounces)
1 cup sifted confectioners’ sugar = 115 grams (4 ounces)
1/4 cup cornstarch = 28 grams (1 ounce)
1 cup granulated sugar = 200 grams (7 1/2 ounces)
1 Tablespoon honey = 21 grams (3/4 ounce)
1/2 cup maple syrup = 156 grams (5 1/2 ounces)
1 cup milk = 227 grams (240ml; 8 ounces)
1/4 cup molasses = 85 grams (3 ounces)
1 cup oats = 95 grams (3 ounces)
1/2 cup peanut butter = 135 grams (4 3/4 ounces)
1 cup sour cream or yogurt = 227 grams (8 ounces)
1 cup whole wheat flour = 113 grams (4 ounces)
Praline Zucchini Cake with Cream Cheese Frosting.. So moist and wonderfully delicious!
Hello Friends.. Today we made a Praline Zucchini Cake! This is a new to us recipe and it was a great cake! Please hit that like button and subscribe.. Thank you to all our subscribers out there.. we appreciate you! We hope you have enjoyed this video.. Love from the Twins!