Carrot Zucchini Cake (Print Version)
# Ingredients:
01 -
2 cups shredded zucchini, drained well.
02 -
2 cups shredded carrots.
03 -
4 large eggs.
04 -
2 tablespoons vanilla.
05 -
1 cup light brown sugar.
06 -
1 cup granulated sugar.
07 -
1 cup canola oil.
08 -
Zest of 1 orange.
09 -
1 cup chopped pistachios.
10 -
1 teaspoon ground cinnamon.
11 -
1/4 teaspoon ground nutmeg.
12 -
1/2 teaspoon allspice.
13 -
1 1/2 tablespoons baking powder.
14 -
1 teaspoon baking soda.
15 -
1 teaspoon kosher salt.
16 -
2 cups Gluten-Free 1-to-1 baking flour.
17 -
16 oz softened cream cheese.
18 -
8 tablespoons room-temp butter.
19 -
1 teaspoon vanilla.
20 -
1/2 teaspoon pistachio flavoring (optional).
21 -
4 cups powdered sugar.
22 -
Extra pistachios, finely chopped, for topping.
# Instructions:
01 -
Turn oven to 350°F. Coat the baking pans with non-stick spray.
02 -
Use a fine strainer or cheesecloth to remove excess liquid from zucchini.
03 -
Whisk together sugar, brown sugar, eggs, oil, zest, and vanilla. Mix on high for 3 minutes.
04 -
Stir all dry ingredients together in a separate bowl.
05 -
Slowly add the dry mix to the wet mix. Once combined, gently fold in the zucchini and carrots.
06 -
Bake for 35-45 minutes or until a toothpick comes out clean.
07 -
Beat together frosting ingredients until smooth and creamy. Spread over the cooled cake and sprinkle with pistachios.
# Notes:
01 -
Pick quality vanilla for the best taste.
02 -
Regular all-purpose flour can be swapped in.
03 -
Squeeze zucchini thoroughly to avoid soggy batter.
04 -
Cake layers can be made ahead of time.
05 -
Recipe makes two 8" rounds or a 9x13 pan.
06 -
Perfect for using up homegrown veggies.