Carrot And Zucchini Chocolate Cake Recipes

EXTRA (AP)PETITE: LOLA'S ZUCCHINI CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grate zucchini and set aside. If if looks watery, blot off excess water with a paper towel otherwise I don't typically blot it. If you're doing the optional adding lemon juice or white vinegar into the milk step, do that now as well and set aside.
• In a bowl, sift together everything listed under "Dry ingredients bowl." Sifting is key for helping these ingredients combine evenly and to get rid of clumps. I only have a little sift, so just added each ingredient one at a time through the sift, stirred with a spoon, and re-sifted everything together.
• In a separate, large bowl, mix everything listed under "Wet ingredients bowl" using a hand beater until combined.
• Stir the sifted dry ingredients into the wet ingredients bowl. Use a large spoon or spatula to stir until combined.
• Stir in grated zucchini and optional chocolate chips.
• Scoop batter into cupcake liners or a well greased pan (this recipe fits into an 8 x 8 pan). I filled these to the brim of my cupcake tins for fuller, rounded cupcakes after baking.
• Bake for 18-22 minutes for cupcakes until a toothpick comes out of the center clean. For a larger sheet cake, bake for 30 to 40 minutes until the toothpick test is clean.
• Cream together the softened butter, cream cheese, and vanilla using a mixer.
• Sift in the powdered sugar and continue mixing until smooth.
• Stir in optional lemon juice and/or zest half a teaspoon at a time to taste, until you're happy with the flavor. If needed, add a few tablespoons more confectioners sugar for thicker frosting.
• Refrigerate for 15-20 minutes (frosting will thicken up a tad more) and then spread on top of FULLY COOLED cake. You can also make a DIY frosting piping bag (pictured below) by cutting off one corner of a ziploc bag.

CHOCOLATE ZUCCHINI CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

ZUCCHINI CARROT CAKE

Steps:

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

CARROT-ZUCCHINI CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
• Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
• Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.
• Divide batter evenly among prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.
• Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.

ZUCCHINI CARROT CAKE

Steps:

• Beat eggs, sugar and oil.
• Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
• Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
• Let cool and sprinkle with powdered sugar.

CARROT AND ZUCCHINI CHOCOLATE CAKE

Steps:

• In lg.
• bowl mix all dry ingredients.
• Stir in carrots and zucchini.
• In small bowl beat eggs, add oil, add to dry mixture and stir to moisten well.
• Bake in greased 9x13 pan for 55-60 minutes at 325F degrees.