Carrot Zucchini Walnut Cake With Fudge Icing Recipes

ZUCCHINI WALNUT CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan; set aside. , In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator.

CARROT ZUCCHINI WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9x13 dark glass dish.
• In a food processor, blend together the flax meal and all of the water until well blended. Let sit for at least 5 minutes (you could start shredding the carrots or zucchini while you're waiting). It should make a gooey mixture.
• In a large bowl, cream together sugar and flax/water mixture. Add oil and mix well.
• Mix in flour, spices, salt, and baking soda.
• When well combined, add the carrots, zucchini and walnuts.
• Pour batter into the prepared dish. Bake for 50 minutes or until a toothpick comes out clean.

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.

ZUCCHINI WALNUT CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
• Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

CARROT, ZUCCHINI & WALNUT CAKE WITH FUDGE ICING

Steps:

• Preheat the oven to 180ºC, brush a 2 litre (8-cup) capacity bundt pan with melted butter to lightly grease, dust with flour and shake off any excess.
• Use the grater attachment on your food processor to finely grate the carrot and zucchini, place the carrot-zucchini mixture in a clean tea towl and squeeze out all excess moisture, then transfer to a large bowl.
• Place the walnuts in the clean bowl of the food processor and process until finely chopped. Add to the carrot mixture.
• Place the egg, sugar,oil and orange rind and juice in the bowl of the food processor and process until light and frothy. Sift over the flour and cinnamon and process until just combined. Add to the carrot mixture and use a large metal spoon to gently fold until just combined. Spoon into the prepared pan and smooth the surface.
• Bake in the preheated oven for 50-55 minutes or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes to cool slightly before turning onto a wire rack.
• Fudge Icing: Meanwhile, to make the fudge icing, place the sugar, butter and cream in a medium saucepan over a medium-low heat. Cook, stirring, for 3 minutes or until the butter melts. Increase the heat to medium-high and bring to a simmer. Cook, stirring occasionally, for 3-5 minutes or until the fudge thickens slightly. Remove from the heat, add the vanilla and stir to combine. Set aside for 15 minutes to cool slightly.
• To Serve: Transfer the cake to a serving plate and drizzle with fudge icing.

CARROT LOAF CAKE

Steps:

• If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
• Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
• Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.
• If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
• Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
• Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.

CARROT WALNUT CAKE

Steps:

• CREAM CHEESE GLAZE 8 oz Cream cheese, softened 1 Tbsp Lemon juice 1 tsp Grated lemon peel 1 1/2 cup Confectioners sugar 1/2 cup Coarsely chopped walnuts This is billed as the richest carrot cake recipe ever.
• Lightly grease and flour a 10-by-4-inch tube pan.
• Sift flour with baking powder, soda, cinnamon and salt; set aside. Wash and pare carrots; grate on medi um grater or use coarse blade of food processor.
• Should measure 4 cups.
• Preheat oven to 350F.
• In large bowl of mixer, at high speed, beat butter and brown and granulated sugars, occasionally scraping side of bowl with rubber scraper, until light and fluffy-about 4 minutes.
• Add eggs, one at a time; beat well after each addition until smooth and light. In measuring cup, combine lemon and orange peels and juices.
• At low speed, beat in flour mixture (in fourths), alternately with lemon-orange mixture (in thirds), beginning and ending with flour mixture. Beat just until smooth-about 1 minute. With wooden spoon, stir in grated carrot, nuts and raisins; mix well.
• Turn into the prepared tube pan; spread evenly.
• Bake 60 minutes, or until a cake tester inserted in center of the cake comes out clean.
• Cool in pan on wire rack 20 minutes, to cool slightly.
• Meanwhile, make cream-cheese glaze: In medium bowl, combine cream cheese, lemon juice, lemon peel and confectioners' sugar.
• With portable electri c mixer at high speed, beat mixture until smooth.
• Set aside. Gently loosen edge of cake with spatula.
• Turn out of pan onto rack.
• Spread glaze over top of the warm cake, letting it run down side of cake. Carefully remove cake to cake platter.
• Sprinkle chopped walnuts around top edge of cake. Serves 12.

ZUCCHINI CARROT SPICE CAKE

Steps:

• In a large bowl, combine the first six ingredients. Gradually add the buttermilk, applesauce, carrots, zucchini and vanilla. In a small bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into batter., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

ZUCCHINI FUDGE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in zucchini. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.

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.