ZUCCHINI-CARROT CAKE WITH CREAM CHEESE FROSTING

Zucchini-Carrot Cake With Cream Cheese Frosting image

Provided by Jamie Lynne

Categories Dessert

Time 1h20m

Yield 12-16 serving(s)

Number Of Ingredients 15

3 eggs
1 1/4 cups vegetable oil
1 1/2 cups sugar
1 teaspoon vanilla
2 cups sifted flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon salt
1 cup raisins
2 cups grated zucchini
1 medium carrot, grated
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container non-dairy whipped topping

Steps:

Preheat oven to 375 degrees.
Beat eggs lightly in large bowl.
Add oil, sugar, and vanilla.
Sift flour, baking powder, baking soda, spices, and salt together.
Gradually add to egg mixture until well blended.
Stir in raisins. zucchini and carrots.
Bake in a 10-inch tube pan for one hour or until center springs back when lightly touched.
Cool in pan for 20 minutes, then remove to wire rack.
When completely cool, frost with cream cheese frosting.
Cream Cheese Frosting:.
Bring cream cheese to room temperature or use soft Philadelphia Cream Cheese.
Add to container of non-dairy whipped topping until well blended.