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How To make Carrot Zucchini Cake
2 Egg
1 c Carrot; grated
1 c Sugar
1 c Zucchini; grated
2/3 c Oil
1/4 c Coconut; shredded
3/4 c Flour
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
3/4 ts -Salt
CREAM CHEESE ICING:
1 pk Cream cheese; 4 oz
1/4 c Butter
1 ts Orange rind; grated
2 c Icing sugar
1 ts Vanilla
CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat eggs with sugar till frothy. Gradually beat in oil. Combine dry ingredients, add to 1 st mixture in large bowl & beat together till mixed (batter will be thick). Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool. ICING: Beat cream cheese (room temp) & butter together till creamy. Beat in icing sugar, vanilla & orange rind till creamy. Spread. posted by Anne MacLellan
How To make Carrot Zucchini Cake's Videos
Apple, Carrot Zucchini Cake with Zoey
Today we are making an Apple, Carrot and Zucchini Cake. It has to be good for you, right? Please watch Zoey and me as we bake this cake at her request. It is another one made without eggs but you won’t miss them. Thanks for watching!
Ingredients:
1 cup butter, melted (use vegetable or coconut oil for vegan!)
1 cup granulated sugar
1 cup packed brown sugar
3/4 cup unsweetened apple sauce
1/4 cup milk (could use apple juice)
1 tablespoon vanilla extract
2 cups all purpose flour
1 1/4 cups whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda (I forgot to mention in video, sorry!)
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1 1/2 cups shredded zucchini
1 1/2 cups shredded carrots
1 apple, seeded, diced
1 cup chopped walnuts
Please watch video for directions. And thanks again for watching.
Moist & Delicious Carrot Zucchini Cake Bars
Moist & Delicious Carrot Zucchini Cake Bars ????
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⭐️RECIPE:
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Preheat the oven to 350F. Bake for 22-25 minutes.Yield: 24 squares.
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Carrot and Zucchini Cake Bars are a delicious snack that tastes just like cake! Plus, these bars a great way to add some extra veggies to your day.
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Gluten and Dairy free Carrot-Zucchini Cake
We all need healthy desserts once a while, and especially around the holidays. This Carrot Cake is secretly healthy and can suit anybody; it's gluten and dairy-free. The thick creamy coconut frosting will make you go for seconds.
Ingredients for the cake
2 cups shredded carrots (no need to peel)
1 cup shredded zucchini
3 cups almond flour
1 cup of walnuts
1 cup of raisins
5 large eggs
1/2 cup of honey
1/4 cup of olive oil
1 Tablespoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon Celtic salt
Chocolate nibs or chopped walnuts (for garnish)
Ingredients for the frosting
2 cans of full fat coconut milk (refrigerated)
3-4 Tablespoons of honey
1 teaspoon of vanilla paste
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#carrotcake
#nutritiousspinsondeliciousfoods
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#healthycarrotcake
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MORE IDEAS FOR HEALTHY DESSERTS:
Probiotic Matcha Balls: A Healthy Treat
Protein-Packed Breakfast Cookies
Guilt-Free Frozen Mojito Pie
Coconut Cookies: Vegan and Gluten-Free
Raspberry Tahini cookies: Vegan and Gluten Free
ITEMS I USED IN THIS VIDEO:
Chef knife – 8-inch:
Measuring cups:
Silicone spatula set:
Wooden cutting board
Mixing bowl
Cuisinart smart stick
Lemon zester
Rectangle 9 inches by 12-inch pan
Kitchen thermometer
Cooling rack
INGREDIENTS I USED IN THIS VIDEO:
Extra virgin olive oil
Almond flour
Raisins
Walnuts
Cocoa nibs
Celtic salt
Coconut milk
Vanilla paste
Nutmeg
MY KITCHEN MUST-HALVES:
Electric teapot
Watermelon knife
Coffee press
Hand blender
Offset spatula
Ceramic non-stick pan
Pizza stone
Rolling pan
Potato peeler
Mortar and Pestle
Salad spinner
Blender/food processor
Plastic wrap
Cutting boards
Cast iron grill pan
Cast iron griddle pan
Soup cups
Mason jars
Pizza cutter
Pizza paddle
Lemon squeezer
Potato smasher
Cheesecloth
Steel potato ricer
Greek yogurt maker
Kitchen scale
Silicone pops mold
Pops wooden sticks and bags
Wide mouth Mason jar
Disposable food prep gloves
Ice cream pepper cups
Toaster Kitchen Aid
MY PANTRY STAPLES:
Poppy seeds
Sweet paprika
Saffron
Unflavored Gelatin
Arborio rice
Blackstrap molasses
Olive oil
Sunflower oil
Cane sugar
Black tea
Green tea
Coffee beans
Chicory drink
Celtic salt
Pink salt
Hot pepper flaxes
Fish sauce
Sweet rice flour
Whole wheat flour
Beet powder
Tahini paste
Coconut butter
Super Healthy Zucchini Carrot Muffins
This amazing recipe is out of one of my favorite cookbooks Run Fast Eat Slow. They're called Super Hero Muffins. They are gluten-free, packed full of veggies and have no refined sugars. They are the perfect go to snack to have every day.
Healthy Super Hero Muffins from the cookbook Run Fast Eat Slow.
Please note: I am not affiliated with this book in anyway, but I do own it and I encourage everyone to go out and buy it! Please see the link below to order the book from Amazon.com where you can get the recipe and list of ingredients.
Here is a list of the ingredients and specific brands that I used so that you can replicate the muffins in the video:
-I cup old fashioned oatmeal (large flake), Quaker Oats
-2 cups super fine almond meal, Bob's Red Mill
-2 teaspoons ground cinnamon
-1/2 teaspoon ground nutmeg
-1 teaspoon fine sea salt
-1 teaspoon baking soda
-1/2 cup chopped walnuts (or any kind of nut you prefer)
-1/2 cup golden raisins, (Sun-Maid brand)
-1/2 cup chocolate chips, Ghirardelli 60% Cacao
-3 eggs beaten
-1 cup grated fresh organic zucchini
-1 cup fresh grated organic carrots
-6 TB melted unrefined coconut oil, any brand works the same way
-1/2 cup maple syrup
-1 tsp vanilla extract
Here is link to the book on Amazon.com:
If you've enjoyed this video, please remember to click the Like button and subscribe to my channel Diana's Place.
Piano music in the video by Diana Stofel (original composition).
URL to Diana's Place Youtube Channel:
URL link to this video:
Please e-mail Diana at: diana.r.stofel@gmail.com
Healthy Zucchini Carrot Mini Muffins!!
These make a great snack for kids and babies! Loaded with veggies, moist and flavorful. Enjoy :)
CHECK OUT THE ORIGINAL RECIPE:
** I do not take credit for the recipe, I’m just showing you guys how easy it is by making a video**
Professional Baker Teaches You How To Make ZUCCHINI CAKE!
Chef Anna Olson is here to teach you all of the steps you'll need to know bake the perfect Zucchini Cake with Orange! Try out the recipe below and then let us know in the comments how yours turned out!
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Ingredients
½ cup (115 g) vegetable oil
2 large eggs
1 cup (200 g) sugar
2 tsp (2 g) finely grated orange zest
1 tsp (5 mL) vanilla extract
1 ½ cup (225 g) all-purpose flour
1 tsp (3 g) baking powder
¼ tsp (1 g) baking soda
¼ tsp (1 g) salt
1 ½ cup (225 g) loosely packed, coarsely grated zucchini
½ cup (88 g) milk or dark chocolate chips (optional)
Directions
1. Preheat the oven to 350 F. Grease a 9-x-5-inch and line the pan with parchment paper so that it comes up the sides.
2. Whisk the oil, eggs, sugar, zest and vanilla together in a large bowl.
3. In a separate bowl, sift the flour, baking powder, baking soda and salt. Stir in the zucchini to coat it with the flour and add this to the wet mixture, stirring until blended. Stir in the chocolate chips (if using) and scrape the batter into the prepared pan.
4. Bake the loaf for 50 to 60 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake completely in the pan until turning out to slice.
5. The loaf will keep, well wrapped, for up to 3 days, and can be frozen for up to 3 months.
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