Best Moist Zucchini Carrot Banana Cake Recipes

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MOIST ZUCCHINI CARROT BANANA CAKE



Moist Zucchini Carrot Banana Cake image

I have been making this veggie & fruit packed cake since my daughter's first birthday. It is super moist and full of good things for you. It freezes well so you can make it ahead of time or make cupcakes and freeze for snacks.

Provided by colleenfitzgerald_1

Categories     Dessert

Time 40m

Yield 24 muffins/cupcakes, 24 serving(s)

Number Of Ingredients 20

4 eggs
4 tablespoons butter, melted and cooled
1/2 cup yogurt
2 teaspoons vanilla extract
3/4 cup sugar
2 bananas, ripe & mashed
2 carrots, grated
1 medium zucchini, grated
2 medium tart apples, grated (such as Granny Smith)
1/2 cup raisins
1/4 cup desiccated coconut
1 1/2 cups white flour
1 1/2 cups wheat flour
1/2 cup wheat germ (optional)
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon, ground
1 teaspoon ginger, ground
1/2 teaspoon nutmeg, ground

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour cake pan or muffin tins.
  • Beat eggs well in large bowl, mix in butter, yogurt, vanilla and sugar.
  • Add banana, mix well.
  • Stir in carrot, zucchini, apples, coconut and raisins.
  • Sift together dry ingredients in separate bowl breaking up all lumps.
  • Stir dry ingredients into wet, without over mixing.
  • Pour mixture into baking sheet, cupcake tins, or even bread pans.
  • Baking time will vary according to pan style, bake until toothpick inserted in center comes out clean and top is nicely colored.
  • Yields: 24 muffins/cupcakes or 12 muffins & 1 8-inch cake.

Nutrition Facts : Calories 145.7, Fat 3.5, SaturatedFat 1.9, Cholesterol 36.8, Sodium 191.9, Carbohydrate 26.2, Fiber 2.2, Sugar 12, Protein 3.5

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 :

ZUCCHINI-BANANA CAKE WITH CREAM CHEESE FROSTING



Zucchini-Banana Cake with Cream Cheese Frosting image

Take advantage of zucchini season and bake up this warmly spiced snack cake today.

Provided by Annalise Sandberg

Categories     Dessert

Time 1h50m

Yield 9

Number Of Ingredients 16

1 1/2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2 medium)
1 cup shredded zucchini (1 medium)
1 egg
1/2 cup vegetable oil
1 teaspoon vanilla
4 oz cream cheese, softened
4 tablespoons unsalted butter, softened
2 cups powdered sugar, sifted
1 tablespoon milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350° F. Spray 8-inch square pan with cooking spray; line with cooking parchment paper.
  • In large bowl, mix flour, granulated sugar, cinnamon, baking powder, baking soda and salt. In medium bowl, mix bananas, zucchini, egg, vegetable oil and 1 teaspoon vanilla. Add wet ingredients to dry ingredients all at once; stir just until combined.
  • Spread batter in pan. Bake 35 to 40 minutes or until cake just begins to turn brown on top and toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan, about 1 hour.
  • In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread evenly on top of cake. Cut into 3 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 52 g, TransFat 0 g

ZUCCHINI CARROT CAKE



Zucchini Carrot Cake image

An extremely moist cake that I guarantee will become your absolute favorite zucchini cake! I got this recipe many years ago from a local hometown newspaper that used to run a special section once a year with recipes submitted by local residents.

Provided by food snob mom

Categories     Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 12

2 cups sugar
1 1/2 cups oil (like canola or corn oil)
4 eggs
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup chopped nuts
1 teaspoon vanilla
1 1/2 cups grated zucchini
1 1/2 cups grated carrots

Steps:

  • Beat eggs, sugar and oil.
  • Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
  • Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
  • Let cool and sprinkle with powdered sugar.

BANANA CARROT CAKE



Banana Carrot Cake image

From my mother-in-law. This carrot cake does not have a cream cheese frosting. I have not had this yet, but my hubby says it's wonderful. He says that he can't taste the bananas in the cake, but it's been years since he's had it, so that might be wrong. He says it's really good though.

Provided by noway

Categories     Dessert

Time 1h

Yield 9 serving(s)

Number Of Ingredients 14

1 cup sugar
1 cup mashed banana
2/3 cup canola oil
2 eggs
1 1/2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 cup quick-cooking oats (uncooked)
1 cup carrot, shredded
1/3 cup chopped nuts

Steps:

  • Preheat oven to 350°F.
  • Combine sugar, banana, and oil.
  • Add eggs, one at a time, beating well after each addition.
  • In a separate bowl, combine flour, salt, baking soda, baking powder, and spices.
  • Add to banana mixture and mix well.
  • Stir in carrots and oats; mix well.
  • Spread in greased 9x9 inch baking pan. Sprinkle with nuts.
  • Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean.

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