Ingredientes para Zucchini Carrot Cake With Cream Cheese Frosting
- 2 large eggs
- Vegetable Oil
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- Sifted Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Cinnamon
- Allspice
- 1/2 teaspoon salt
- 1 cup raisins
- 2 cups grated zucchini
- Carrot
- 8 ounces softened cream cheese
- Non Dairy Whipped Topping
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Cómo preparar Zucchini Carrot Cake With Cream Cheese Frosting
- Preheat oven to 375°F (190°C). Grease and flour a 10-inch tube pan.
- In a large bowl, beat 2 large eggs lightly.
- Add 1/2 cup vegetable oil, 1 3/4 cups granulated sugar, and 1 teaspoon vanilla extract. Beat until well combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup raisins.
- Add 2 cups grated zucchini and 1 cup grated carrots.
- Pour batter into the prepared pan and 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 20 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, frost with cream cheese frosting.
- **Cream Cheese Frosting:**
- In a medium bowl, beat 8 ounces of softened cream cheese until smooth.
- Gradually add 16 ounces of non-dairy whipped topping, beating until light and fluffy.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
149g
Fat
58g
Carbs
19g
