Monday, September 10, 2012

ZUCCHINI CARROT CAKE


Dessert is always the fun part of the meal out in the middle of
the wheat field.  Things taste especially good in the relaxed outdoor
atmosphere when the wind is calm.


This was an easy recipe that I had to try.  The star ingredients are
carrots, zucchini and walnuts. 


It bakes up into this golden autumn colored cake


I suppose it could be eaten just as it is here ... moist and
dense with lots of flavor.


Just a swirl of cream cheese frosting takes it one step higher.


For the main course I made Harvest Corn Chowder which you
can find here


I served the soup along with a ham and cheese panini sandwich.


I think this is rather a fun way to frost a cake and
I like the fact that the cake is not totally covered.


ZUCCHINI CARROT CAKE

1½ cup all-purpose flour
1 tsp. baking powder
½ tsp. ground ginger
¼ tsp. baking soda

Blend dry ingredients; set aside.

1½ cups shredded carrots
1 cup shredded zucchini
½ cup walnuts, coarsely chopped and toasted

Prepare carrots, zucchini and walnuts.

2 eggs
1 cup brown sugar, packed
½ cup canola or vegetable oil
1 tsp. vanilla

In a mixing bowl, beat eggs until frothy.  Add brown sugar,
oil and vanilla and beat until thick and creamy.
Mix in flour until well blended.
Add carrots, zucchini and walnuts; stir until combined.
Spread batter into 9 x 13 - inch baking pan.
Bake in preheated 350° oven for 22 to 25 minutes or until a wooden
pick inserted in center comes out clean.
Cool on wire rack.  Spread with Cream Cheese Frosting.

Cream Cheese Frosting

1 pkg. (8oz.) cream cheese, softened
1 cup powdered sugar
¼ tsp. vanilla
(OR 1 tsp. lemon zest)

Combine frosting ingredients and beat until fluffy.
Pipe or spread on cooled cake.


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