Zutaten für Zucchini Carrot Cake
- Sugar
- Oil
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- Nuts
- Vanilla
- 2 cups grated zucchini
- 1 cup grated carrots
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Zubereitung von Zucchini Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a medium bowl, combine the grated zucchini and carrots. Gently fold into the batter.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese frosting (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
139g
Fat
23g
Carbs
20g
