Best Apple Carrot Or Zucchini Cake Recipes

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ZUCCHINI CARROT CAKE



Zucchini Carrot Cake image

I found this recipe in a cookbook and made some changes to it. My husband likes to have it for his birthday cake. We live with my husband's family on a 27,000-acre ranch in the mountains and raise cattle, grain and hay.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-14 servings.

Number Of Ingredients 21

4 large eggs
2 cups sugar
1-1/3 cups vegetable oil
2-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 cups finely shredded carrots
2 cups finely shredded zucchini
1 cup coarsely chopped pecans or walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups confectioners' sugar
2 teaspoons vanilla extract
Whole or chopped pecans or walnuts for garnish, optional

Steps:

  • In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

Nutrition Facts :

APPLE, CARROT AND COURGETTE (ZUCCHINI) CAKE WITH GINGER AND TURMERIC



Apple, carrot and courgette (zucchini) cake with ginger and turmeric image

This apple, carrot and zucchini cake is to die for. Superbly moist on the inside and crspy on the outside, it the ultimate healthy version of a cake where the 5 a day intake is almost achieved. You will go back for more and more without a doubt.

Provided by Ramona Sebastian

Categories     Dessert     Snack     Tea Time

Time 1h10m

Number Of Ingredients 20

380 g spelt flour (light and sweet)
225 g butter softened
125 g grated courgette/zucchini
210 g carrot grated
150 g chopped apples
60 g walnuts chopped and toasted
250 g coconut sugar
3 eggs at room temperature
1/2 tsp salt *
1 orange or lemon (its juice)
2 tsp cinnamon powder
1 tbsp vanilla essence
1 tsp turmeric powder
1 tbsp freshly grated ginger
1 tsp baking powder
1 tsp soda bicarbonate
1 pinch freshly grated nutmeg
200 g Philadelphia cheese (or any cream cheese)
1 lemon its juice
90 g icing sugar

Steps:

  • Preheat oven at 180C or 350F and prepare two oven proof loaf pans (8X4in) by greasing those well with butter or line with parchment paper.
  • Wash, peel and grate the carrots, courgette and chop the apples.
  • Toast and chop the walnuts.
  • Squeeze all the juice out of the courgette by using a clean kitchen towel or by simply squeezing a fair amount of grated courgette between your palms until you managed to squeeze all the juice out.
  • In a freestanding mixer, mix the softened butter and the sugar until nice and creamy. Add the eggs one by one mixing 30 seconds between them.
  • Add the orange or the lemon juice, salt (unless using slightly salted butter), vanilla and the freshly grated ginger. Mix for a further 30 seconds until it is all incorporated.
  • In a separate bowl, mix the flour with the soda bicarbonate, baking powder, turmeric and cinnamon powders as well as the freshly grated nutmeg.
  • Fold the dry ingredients into the butter mixture and mix with a spatula until incorporated.
  • Add the grated carrots, courgette and chopped apples and the toasted and chopped nuts. Mix all in with a spatula.
  • Pour the cake mixture into the prepared tins and bake at 180C in the middle of the oven for about 50 min until it bounces back when pressed slightly and gently in the middle or until they become nice and golden brown. Turn midway if necessary.
  • While the cake is baking prepare the frosting by whisking the cream cheese with the sugar and the lemon or orange juice. Add as much lemon/orange juice as needed until it gets to the desired fluidity/consistency, enough to make a beautiful drizzle.
  • Allow the cakes to cool completely on a cooling rack before drizzling the frosting. Enjoy !

Nutrition Facts : Calories 293 kcal, Carbohydrate 33 g, Protein 5 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 276 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving

CARROT APPLE ZUCCHINI BREAD



Carrot Apple Zucchini Bread image

Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresistible!

Provided by Bonnie G 2

Categories     Quick Breads

Time 1h5m

Yield 2 Loaves, 24 serving(s)

Number Of Ingredients 21

1 cup unsalted butter, melted
2 cups granulated sugar
3 eggs, room temperature
1/4 cup fresh orange juice
1 tablespoon vanilla extract
3 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
2 cups shredded carrots
1 cup shredded zucchini
1 cup diced peeled apple (Granny Smith, Fuji, whatever you have on hand)
1/2 cup pecans, chopped
1/2 cup cream cheese, softened
1/4 cup butter, softened
2 -3 cups powdered sugar
1 -3 tablespoon orange juice, as needed
1 tablespoon water

Steps:

  • Bread:.
  • Preheat the oven to 350 degrees.
  • Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.).
  • Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
  • In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
  • In a separate large bowl, whisk together the butter and sugar.
  • Add eggs, orange juice, and vanilla and whisk until combined.
  • Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
  • Pour into prepared pans.
  • Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
  • Let cool completely before icing.
  • Cream Cheese Glaze/Frosting:.
  • Cream together cream cheese and butter with a hand mixer.
  • Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
  • Frost bread and enjoy.

Nutrition Facts : Calories 302.5, Fat 13.7, SaturatedFat 7.4, Cholesterol 54, Sodium 176.6, Carbohydrate 42.6, Fiber 1.2, Sugar 28.2, Protein 3.3

GRANDMA'S APPLE CARROT CAKE



Grandma's Apple Carrot Cake image

Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 17

2 large eggs
1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups finely shredded carrots
1 cup shredded peeled apple
CREAM CHEESE FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
1-1/4 cups confectioners' sugar

Steps:

  • In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 392 calories, Fat 18g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.

Apple, carrot, and zucchini cake recipes are nutritious and delicious snacks that are easy to make at home. These cakes are not only healthy, but they also pack powerful flavors and aromas, making them a favorite among many. They are the perfect desserts to serve at brunch, tea, or dinner parties.

What are Apple, Carrot or Zucchini Cake Recipes?

Apple, carrot or zucchini cake recipes are cakes made with either of the three ingredients, which are grated or diced to provide texture, flavor, and moisture. The cakes are often spiced with cinnamon or other warm spices and may contain nuts, raisins or other dried fruits. The cakes are usually frosted with cream cheese frosting, caramel, or buttercream icing, which complement the flavors of the fruits or vegetables used.

The Benefits of Apple, Carrot or Zucchini Cakes

The inclusion of fruits and vegetables in these cakes provides numerous nutritional benefits, including vitamins, minerals, and fiber. Carrots are rich in vitamin A, an essential nutrient that helps maintain healthy vision and skin. Apples are also high in vitamins and minerals such as vitamin C, potassium, and iron. Zucchinis, on the other hand, contain vitamins B and C, as well as minerals like potassium and phosphorus. These vegetables also contribute dietary fiber, a nutrient that helps regulate blood sugar levels and maintain bowel health.

Types of Apple, Carrot or Zucchini Cake Recipes

There are countless variations of apple, carrot or zucchini cake recipes that can be adapted to suit different dietary needs and preferences. Some recipes are dairy-free, gluten-free, or vegan, while others are made with butter and eggs. Variations of the cakes include muffins, cupcakes, and loaf cakes.
Apple Cake Recipes
Apple cake recipes are made with either grated or diced apples and usually include warming spices such as cinnamon and nutmeg. Some variations may have a crumb or streusel topping, which adds texture and crunch to the cake. Applesauce can also be used in place of the grated apple, which will give the cake a finer texture.
Carrot Cake Recipes
Carrot cake recipes are made with grated carrots and usually include spices such as cinnamon and ginger. Some carrot cake recipes may also contain nuts or raisins. Carrot cakes are often frosted with cream cheese frosting, which is a delectable combination of cream cheese, butter, and powdered sugar.
Zucchini Cake Recipes
Zucchini cake recipes are made with grated zucchinis, which add moisture to the cake without changing the flavor. Some zucchini cake recipes may include chocolate chips or walnuts, which add extra texture and flavor to the cake. Zucchini cakes are often frosted with cream cheese frosting, which complements the cake's flavors well.

Conclusion

In conclusion, apple, carrot, or zucchini cake recipes are healthy, flavorful, and versatile desserts that can be enjoyed at any time of day. These cakes are easy to make at home and provide numerous nutritional benefits, making them a great alternative to traditional desserts. With countless variations to choose from, there is sure to be an apple, carrot, or zucchini cake recipe to suit everyone's taste buds.

Valuable Tips When Making Apple, Carrot, or Zucchini Cake Recipes

If you are looking for a delicious and healthy way to sneak some veggies into your diet, apple, carrot or zucchini cake recipes are the perfect choice. Not only are these cakes moist and flavorful, but they also provide you with essential nutrients that are good for your body. However, to ensure that your cake turns out just right, there are several valuable tips that you should keep in mind.
Tip #1: Choose High-Quality Ingredients
When making any cake recipe, it is important to use high-quality ingredients that will provide you with the best possible flavor and texture. This includes choosing fresh apples, carrots, and zucchini that are firm and free from bruises or blemishes. Additionally, be sure to use organic ingredients whenever possible to ensure the highest level of nutrition and taste.
Tip #2: Grate Your Veggies with Care
When it comes to adding fruits and vegetables to your cake, they need to be grated properly to avoid any unpleasant texture. For the best results, use a box grater or food processor to shred your apples, carrots, or zucchini into fine pieces. It is essential to ensure that you do not over-grate the vegetables, as this can make them too mushy and watery, resulting in a cake that is too dense and moist.
Tip #3: Use the Right Spices
Using the right combination of spices is another crucial aspect of making a flavorful apple, carrot, or zucchini cake. While cinnamon is a popular choice for these cakes, you can also experiment with other spices such as nutmeg or ginger to add a unique flavor. Be sure to taste your batter as you add spices, to get the right balance between sweet and spiced flavors.
Tip #4: Add Some Texture
To make your cake unique and tastier, consider adding some texture to it. Chopped nuts, raisins, or dried cranberries are some great options to provide added crunch and flavor. You can also add some grated coconut or chopped chocolate for a more indulgent taste.
Tip #5: Adjust Cooking Time and Temperature
The cooking time and temperature will vary depending on your oven and cake pan size. To ensure that your cake is cooked to perfection, always start with the recommended baking time in the recipe, and then check it for doneness using a toothpick inserted in the center. If the toothpick comes out clean, then the cake is ready; however, if it has any batter sticking to it, then you need to cook it for a few minutes longer. It is also crucial to avoid opening the oven door too often during the baking process, as this can cause the cake to sink and become dense.
Tip #6: Frosting Matters
While frosting is optional, it can help to enhance the flavor and appearance of your cake. However, to keep things healthy, you should avoid using heavy and sugary frosting like buttercream. Instead, try to use lighter options like cream cheese, Greek yogurt, or whipped cream. You can also decorate your cake with fresh fruits or nuts to add some color and texture.
Tip #7: Storage Considerations
Finally, when it comes to storing your apple, carrot, or zucchini cake, it is best to wrap it tightly with plastic wrap or store it in an airtight container. This will help to keep the cake moist and fresh for a longer time. You can store it in the fridge for up to five days, or in the freezer for up to three months. To thaw frozen cake, remove it from the freezer and let it sit at room temperature for a few hours before serving. In conclusion, making apple, carrot, or zucchini cake recipes is an excellent way to enjoy a tasty dessert while also ensuring that you get some healthy nutrients in your diet. By following these valuable tips, you can create a delicious and healthy cake that is sure to impress your family and friends. So, next time you have some extra apples, carrots, or zucchini lying around, give these recipes a try and enjoy a slice of moist and flavorful cake.

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