Carrot Zucchini Cake
 
Prep time
Cook time
Total time
 
A moist, healthy cake recipe full of hidden vegetable. Perfect as everyday cake but mascarpone frosting makes it a celebration cake too.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • 2 eggs
  • ¾ cup granulated sugar
  • ½ cup olive oil
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1½ cup shredded carrot
  • 1½ cup shredded zucchini
  • 8 oz Mascarpone cheese
  • 2 tablespoon granulated sugar
Instructions
  1. Pre-heat oven to 350 degrees Fahrenheit
  2. Grease and flour a 9 inch round pan. Set aside.
  3. In a large bowl, mix flour, salt and baking powder. Set aside.
  4. In a separate bowl, beat oil and sugar until combined.
  5. Add eggs, one at a time, beating well after each addition.
  6. Stir in shredded carrots and zucchini.
  7. Add flour mixture and beat on low until combined.
  8. Bake 30 to 35 minutes or until golden and a wooden pick comes out clean.
  9. Cool in pan on wire rack for 10-12 minutes.
  10. Remove from pan and cool completely.
  11. While cake is cooling beat together mascarpone cheese and sugar until smooth to use as frosting.
  12. Frost top of cake with mascarpone frosting.
Notes
Make sure to drain any water from shredded vegetables.
If you choose, instead of 1½ cups of carrots and 1½ of zucchini, you can use just one kind of vegetable (3 cups of shredded carrots or zucchini).
Depending on taste preference, you may increase the sugar amount to 1 cup.
Recipe by WithASpin at https://withaspin.com/2013/08/24/a-cake-to-celebrate/