Ingredients for Zucchini Or Carrot Cake With Lemon Frosting
- Buttermilk Baking Mix
- Zucchini
- Sugar
- Cinnamon
- Nutmeg
- Clove
- Butter
- Milk
- 2 large eggs
- ½ cup raisins (optional)
- 3 cups powdered sugar
- Lemon Rind
- ¼ cup lemon juice
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How to Make Zucchini Or Carrot Cake With Lemon Frosting
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt.
- In a separate bowl, whisk together 1 ½ cups granulated sugar, ¾ cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, and 1 cup grated zucchini (or carrots).
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in ½ cup raisins (optional).
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **For the Lemon Frosting:** In a medium bowl, beat together 1 cup (2 sticks) softened unsalted butter, 3 cups powdered sugar, ¼ cup lemon juice, and 1 teaspoon lemon zest until light and fluffy.
- Once the cake is completely cool, frost evenly with the lemon frosting. Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
229g
Fat
37g
Carbs
26g
