PUMPKIN/ZUCCHINI/CARROT CAKE

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Pumpkin/Zucchini/Carrot Cake image

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Number Of Ingredients 14

6 cups flour
3 tsp baking powder
4 tsp baking soda
4 tsp cinnamon/pumpkin spice
2 cans /4 cups carrots, zucchini, pumpkin
4 1/2 cups sugar
2 cups corn/vegetable oil
8 large eggs
2 tsp vanilla
Buttercream Icing:
4 Tbsp Butter
2 cups powdered sugar
1 tsp vanilla
3 Tbsp milk (add milk 1 Tbsp. at a time)

Steps:

  • Combine dry ingredients in separate bowl, add slowly to wet ingredients.
  • Lightly grease/dust cake pans. Pour batter into pans.
  • Bake at 375 degrees F for 40 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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