ZUCCHINI CARROT CAKE

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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.

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