NATASHA'S CARROT AND ZUCCHINI CAKE
I started out with a basic carrot cake recipe and added my own touches. It's more than just a carrot cake. Sort of a carrot, zucchini, nut and pineapple cake.The batter will be very stiff when you combine everything.
Provided by Natasha Nalley @MomInMD
Categories Cakes
Number Of Ingredients 16
Steps:
- Sift together: 1-1/2 cups flour 1-1/2 cups sugar 1 teaspoon ground allspice 1 teaspoon ground nutmeg (I like fresh ground nutmeg) 1-1/2 teaspoon ground cinnamon (I grind the cinnamon too.) 1 teaspoon baking soda 1 1/2 teaspoon baking powder 1/4 teaspoon salt
- Mix together in another bowl: 4 eggs 1 cup oil 1 to 2 teaspoons vanilla (I use 2 teaspoons) 2 Tablespoons water if batter is dry
- Combine all above. Add: 2 cups grated carrots 1 cup chopped or ground walnuts or pecans (I prefer ground walnuts) 1 small can crushed pineapple - undrained ½ cup of grated zucchini) 1 cup raisins - Optional
- Mix well. Pour in greased/floured tube pan. Bake at 350 degrees for 1 hour. You may use one of the following, not both.
- Optional Glaze: Melt in small saucepan and heat until just starting to simmer: • 1/8 lb. butter • 1/8 cup water • 1/2 cup granulated sugar Remove from heat and add 1/8 cup rum (optional) Brush glaze over top and sides of baked cake. Let seep in.
- Optional Icing: • 4 oz cream cheese, softened • 1-1/2 cups confectioners' sugar • 1/4 cup (1/2 stick) butter • 1 teaspoon vanilla • Optional: 1 cup grated coconut, 1/4 cup chopped pecans Blend together first 4 ingredients: add coconut & nuts if desired. Mix. Spread evenly over top and sides of cake.
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