TRY THIS ZUCCHINI CARROT CAKE RECIPE || DESSERT || IN THE KITCHEN WITH LYNN
Go raid your fridge and pantry then whip up this easy ZUCCHINI and CARROT CAKE with tasty CREAM CHEESE ICING topped with Chopped Pecans.
Using both carrots and zucchini gives this cake a unique flavor.
INGREDIENTS:
1 1/2 Cups Flour
1/2 Cup White Sugar
3 Eggs
1 Cup Coarsley Grated CARROT
1 Cup Coarsley Grated ZUCCHINI
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tbsp Cinnamon Powder
1/4 Tsp Salt
1 Tbsp Mixed / Vanilla Essence
TOPPING:
1 1/2 Cups Icing Sugar
1 Packet Cream Cheese
1 Tsp Vanilla Essence
1 Tsp Lemon Juice
1/4 Cup Chopped Pecans
#cake #dessert #inthekitchenwithlynn
Courgette (Zucchini) Cake Recipe
So I was handed a massive courgette / marrow (or zucchini) the size of a small baby & with some of it made this devastatingly gorgeous cake with a cream cheese frosting! Try it! Subscribe for regular videos & press the bell button so you are notified of all new videos
Full recipe / write up
More baking recipes on the baking playlist
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Zucchini Cake with Brown Sugar Cream Cheese
INGREDIENTS:
- 3 cups flour
- 1 cup sugar
- 1 cup brown sugar
- ½ tsp salt
- 1½ tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- 3 cups grated zucchini
- 1¼ cups vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup chopped walnuts
Brown Sugar Cream Cheese Frosting:
- 340 g cream cheese (1½ boxes)
- 4 tbs unsalted butter softened
- 3 tbs light brown sugar
- 2 tsp vanilla extract
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INSTRUCTIONS:
1. Preheat oven to 180 C. Put a sheet of baking paper into a baking dish.
2. Grate the clean and unpeeled zucchini with the large end of a box grater.
3. In a large bowl stir together grated zucchini, vegetable oil, eggs and vanilla extract.
4. In a separate bowl whisk together flour, sugar, brown sugar, salt, baking soda, baking powder, cinnamon, nutmeg and allspice.
5. Add the flour mixture to the zucchini mixture in several intervals mixing just until combined. Fold in the chopped walnuts.
6. Pour batter into a prepared baking dish. Bake for 40-55 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Do not over-bake; start checking at 40 minutes and every 5 minutes thereafter. Cool completely.
7. Using a mixer beat together the cream cheese, butter, brown sugar and vanilla until light, fluffy and smooth. Then spread on the fully cooled cake. This cake needs to be refrigerated because of the cream cheese frosting.
NOTES:
* This cake is better the second day so ideally bake the cake a day in advance and ice the cake the day you are going to serve it.
* Check for doneness after 40 minutes and every 5 minutes or so after that. Insert a toothpick in the center to make sure no wet batter clings to it. This cake is best not over-baked. The cake must be fully cooled before icing. This can take up to several hours so plan accordingly.
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Music credit:
Infinite Love - Vendla
Mama's Zucchini Cake Recipe
My mother often made this delicious zucchini cake with a cream cheese frosting. I made this yesterday and it is almost gone already! The recipe is linked below. #zucchinirecipe
PS Sorry the acoustics are a bit fuzzy on the audio. Not sure why! Need more cake!!
Mama's Zucchini Cake Recipe
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How to Make Zucchini Cake
Old Fashioned Zucchini Cake with Cream Cheese Frosting is a one of my all-time favorites! The perfect summer dessert for using up leftover zucchini.
Ingredients
1/2 cup oil (vegetable or canola oil)
3/4 cup granulated sugar
3/4 cup light brown sugar , packed
1/2 cup crushed pineapple (about half of an 8oz can)
2 large eggs
2 teaspoons vanilla extract
1/3 cup sour cream , or Greek yogurt
2 cups grated zucchini about 2 small zucchini, peel on, loosely measured and then gently squeezed to remove some of the liquid
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2/3 cup walnuts, golden raisins, or chocolate chips , optional
Cream Cheese Frosting
8 ounces cream cheese softened
6 Tablespoons butter , softened
2 1/2 - 3 cups powdered sugar
1 teaspoon vanilla extract
cinnamon sugar for sprinkling on top, (optional)
Instructions
Preheat oven to 350 degrees. Grease a 9x13'' baking pan.
Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla and sour cream. Stir in grated zucchini.
In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add to the wet mixture, stirring just until combined.
Pour batter into prepared pan and bake for 30 - 35 minutes or until a toothpick inserted into center comes out clean. Allow to cool completely before frosting.
Cream Cheese Frosting:
Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3-4 more minutes.
Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.
Notes
Dairy-free/vegan zucchini cake: substitute two flax eggs (mix 1 Tbsp ground flaxseed with 3 Tbsp hot water. Let sit for 1 minute until it gets gloopy), substitute 1/3 cup vegan mayo for the sour cream.
Make Ahead Instructions: The cake can be baked and frosted, stored in the refrigerator, 1-2 days in advance.
Freezing Instructions: Freeze frosted or unfrosted zucchini cake for up to 2 months. Cover well with plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight.
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Banana Zucchini Cake with Cream Cheese Frosting
Fruity, moist and delicious, this banana and zucchini cake is crazy delicious!
6 Freestyle Points • 172 Calories